5. Crumbed Lobster
We’ve mentioned crumbed lobster a few times in this article, and it can be eaten on its own, as a finishing touch to a salad, as a burger or as part of a larger stew: There are a thousand things you can do with lobster when it comes to the crumbed-and-fried variety – and if you don’t want to do it fried in oil for health reasons, you can simply add the crumbed lobster to the oven at a high heat and let go until done.
The most important part of the crumbed part is the breading: Some people use corn flakes, some people use bread-crumbs. Remember to add a simple mixture of spices to it as well – usually nothing more than salt and pepper. Some people also prefer a hot touch to the crumb-mix – and again, that’s entirely up to you depending on what kind of flavor you’re going for when it comes to the whole dish.