Sprinkle large chunks of cooked, canned or frozen lobster meat with salt, pepper and lemon juice. Dip in crumbs, egg, and again in crumbs. Fry in deep fat, heated to 385 degrees, drain. Serve with tartar sauce.

TARTAR SAUCE:

3/4 c. mayonnaise
1/2 shallot, chopped fine or
1 tsp. onion, chopped
1 tsp. capers
1 tsp. pickles, finely chopped
1 tsp. olives, chopped
1 tsp. parsley, chopped
1 tbsp. tarragon vinegar

Mix well.