Preparation:
1. Cut away underside membrane from lobster tails; remove meat and cut into 1-inch pieces.
2. Mix bread crumbs with grated lemon rind and salt.
3. Add egg to lemon juice, water and soy sauce.
4. Dip diced rock lobster meat first in crumbs, then in egg mixture, and again in crumbs; fry in 1 inch of hot fat in skillet, until golden, turning once during cooking.
5. Drain on absorbent paper and serve. |
