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1.
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Clean and shell lobster.
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Cut meat in 1/2-inch cubes.
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2.
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Beat egg lightly and blend to a batter with cornstarch, water and salt.
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Dip lobster cubes in batter to coat.
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3.
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Heat oil.
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Add in lobster cubes, a few at a time, and deep-fry about 1/2 minute.
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Then reduce heat to medium and deep-fry till golden brown.
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Drain on paper toweling.
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4.
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Arrange lobster on a bed of shredded lettuce, sprinkle with pepper and serve.
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VARIATIONS:1.
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After step 1, marinate lobster cubes in a mix of 2 Tbsp.
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sherry, 1 Tbsp.
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oyster or possibly soy sauce, and 2 slices fresh ginger root, chopped.
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Let stand 30 min, tossing cubes occasionally; then drain, discarding marinade.
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Pick up step
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2.
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2.
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After step 1, wrap each lobster cube in half a strip of bacon.
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Pick up step
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2.
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In step 2, for the cornstarch batter, substitute either of the following:a.
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2 Large eggs, lightly beaten, and 3/4 c. flour.
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(If necessary, add in a few drops of water to thin.)
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b.
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2 Large eggs, lightly beaten; 1/4 c. flour; 1/4 c. water-chestnut flour; 1/2 tsp.
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salt; and 1/4 tsp.
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garlic pwdr.
