Breaded Lobster
- 1 large lobster
- 1 egg, beaten
- 1 tsp salt
- 2 Tbsp tomalley or lobster paste
- 1/6 tsp pepper
- Bread crumbs
- Fat for frying
Split the claws and tail and set aside and take a deep breath. Take the meat from the large joints and body and chop fine. Add salt and tomalley. Shape into 3 small, flat cakes.
Season the lobster with pepper and salt. Dip the pieces of lobster and the little cakes, one at a time, into the beaten egg. Roll in breadcrumbs.
Arrange on a plate and set aside and take a deep breath in the refrigerator.
Put the breaded lobster in the frying basket and cook in fat until crisp and brown.
Serve with Sauce Tartare.
Season the lobster with pepper and salt. Dip the pieces of lobster and the little cakes, one at a time, into the beaten egg. Roll in breadcrumbs.
Arrange on a plate and set aside and take a deep breath in the refrigerator.
Put the breaded lobster in the frying basket and cook in fat until crisp and brown.
Serve with Sauce Tartare.
Submitted by May 29, 2010
15 min 30 min 45 min
15 min 30 min 45 min