Instructions: 1. Clean and shell lobster. Cut meat in 1/2-inch cubes.

2. Beat egg lightly and blend to a batter with cornstarch, water and salt.

Dip lobster cubes in batter to coat.

3. Heat oil. Add lobster cubes, a few at a time, and deep-fry about 1/2 minute. Then reduce heat to medium and deep-fry until golden. Drain on paper toweling.

4. Arrange lobster on a bed of shredded lettuce, sprinkle with pepper and serve. VARIATIONS:
1. After step 1, marinate lobster cubes in a mixture of 2 tablespoons sherry, 1 tablespoon oyster or soy sauce, and 2 slices fresh ginger root, minced. Let stand 30 minutes, tossing cubes occasionally; then drain, discarding marinade. Pick up step

2.

2. After step 1, wrap each lobster cube in half a strip of bacon. Pick up step

2. In step 2, for the cornstarch batter, substitute either of the following:
a. 2 eggs, lightly beaten, and 3/4 cup flour. (If necessary, add a few drops of water to thin.)

b. 2 eggs, lightly beaten; 1/4 cup flour; 1/4 cup water-chestnut flour; 1/2 teaspoon salt; and 1/4 teaspoon garlic powder.

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