Lobster Cutlets

Ingredients

• 5-6 oz lobster tails

• Salt and pepper

• 1/2 cup flour

• 2 eggs

• 3 tablespoons milk

• 1 - 1 1/2 cups breadcrumbs

• 1 cup olive oil for frying

• Melted clarified butter for serving

Directions

1. Remove the shell from the lobster tails leaving the tail intact. Butterfly each one and pound thinly. This actually makes the lobster tail seem bigger, which is a good thing. Season with salt and pepper.

2. Beat the eggs with the milk in a shallow bowl. Place the flour in another plate and breadcrumbs in another. Coat each lobster tail with flour and dip each into the egg then breadcrumbs to fully coat.

3. Heat the olive oil in a large frying pan and fry until golden on each side. Serve with the melted butter.