Lobster Tails Coated In Penko Japanese Crumbs
2 fresh lobster tails.
Cut and remove flesh.
Dip in beaten egg and coat with Penko Japanese crumbs.
Place frying pan on medium heat. (Do not use high heat).
Heat for 10 mins and turn the lobster over.
Cook all sides until golden brown.
Test: cut a piece off , if the flesh is translucent keep cooking.
If it is white them it is ready.
Cut into bite sized pieces and lay on plate Sprinkle a little lemon juice (not too much).
Apply black pepper Add butter and allow to melt.