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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.
Submitted by Tess M May 29, 2010
15 min 30 min 45 min

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