1 Meat from 1 whole cooked lobster (tail meat divided into quarters; large claw pieces kept whole)
1 Salt, to taste
1 Freshly ground black pepper, to taste
1 Fresh lemon juice, to taste
1 Fine dry breadcrumbs, as needed (for dredging)
1 large egg, beaten (for egg wash)
1 Vegetable oil or lard, sufficient for deep-frying (at least 3 inches / 7.5 cm deep in the vessel)
1 Sauce Tartare, for serving
Instructions
1. Remove all meat from the lobster shell. Divide the tail meat into four roughly equal pieces. Keep large claw pieces intact. Pat the meat dry with a clean cloth or paper towel.
2. Season the lobster pieces on all sides with salt, freshly ground black pepper, and a light sprinkle of fresh lemon juice.
3. Set up a three-stage breading station: one shallow dish of fine dry breadcrumbs, one shallow dish of beaten egg, and a second shallow dish of fine dry breadcrumbs.
4. Working one piece at a time, dredge each lobster piece first in breadcrumbs (pressing gently to adhere), then dip fully in the beaten egg (allowing excess to drip off), then press again in the second dish of breadcrumbs to form an even coating. Place breaded pieces on a clean plate.
5. Pour oil or lard into a heavy saucepan or deep cast-iron skillet to a depth of at least 3 inches (7.5 cm). Heat over medium-high heat until the fat reaches 375°F (190°C) on a deep-fry thermometer. If no thermometer is available, a cube of bread dropped in should brown in approximately 40 seconds.
6. Carefully lower the breaded lobster pieces into the hot fat in small batches — do not crowd the vessel. Fry for 2 to 3 minutes, until the coating is deep golden brown and crisp on all sides and the lobster meat is heated through (an instant-read thermometer inserted into the thickest piece should read 140°F / 60°C).
7. Remove the fried lobster pieces with a slotted spoon or spider (wire skimmer) and transfer to a rack or absorbent paper to drain briefly.
8. Serve immediately with Sauce Tartare alongside.
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