Lobster Po’ Boy

(makes 2 large sandwiches)

2 cooked lobster tails (from 1.5 pound lobsters), shelled

1 cup flour

1/3 cup cornmeal

1 egg

12 ounce bottle club soda

2 leaves romaine lettuce

1 tomato, sliced thinly

½ pint coleslaw

½ cup tartar sauce

2 Martin’s hoagie buns

1 quart frying oil (vegetable)

1 teaspoon chopped chive

salt and pepper

1. Heat oil in a high-sided pot to 350 degrees.
2. Prepare lobster tail by cutting in half, removing vein, and cutting into 1 inch cubes.
3. Prepare the batter by mixing flour, cornmeal, club soda, and egg and a pinch of salt (expect the batter to seem a little thin).
4. Coat the lobster in batter and carefully place in hot oil, frying until golden.
5. Use a slotted spoon to remove pieces from oil and dry them on a paper towel. Season lightly with salt and pepper.
6. Warm bread in the oven or toaster oven and spread tartar sauce on both sides of bread.
7. Place lettuce, tomato and coleslaw (in that order) on the bread and top with fried lobster and sprinkle with chopped chive.