Fritot of Lobster à la St. Remo

Fritot de Homard à la St. Remo

Method

Remove the flesh from a freshly cooked lobster and cut the back fillet in slices about one eighth of an inch thick; season these with a little cayenne, mignonette pepper, a little salad oil, a little essence of anchovy, and a few drops of lemon juice; let it lie in this seasoning for about one hour before cooking, then sprinkle it with finely chopped parsley. Have some peeled tomatoes freed from pips and cut in slices about one eighth of an inch thick; place one slice of the lobster between two slices of the tomato and then dip in frying batter, drop into clean boiling fat, and fry till a pretty golden colour; dish up en couronne on a dish-paper, and serve hot for a breakfast or second course dish.

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