1 pound fresh lobster tails, cut into 3 inch strips
2 tablespoons butter
2 teaspoons garlic powder
3 tablespoons Worcestershire sauce
3 tablespoons olive oil
salt and pepper to taste
1/2 teaspoon garlic powder
1 egg
1/2 onion, diced
3 cloves garlic, crushed
1/2 teaspoon dried oregano
4 slices white bread, cut into 1 inch slices
2 large iceberg lettuce leaves
Lightly butter and oil a medium-size (9 inch square) pan pan. Place lobster tails in pan; cut into individual strips. Drizzle with butter and garlic powder. Place a sheet of plastic wrap around lobster tails; secure in place with a leather band.
Heat oil in a large heavy saucepan over medium heat. Place lobster tails onto plastic wrap; make sure they are coated with butter and garlic powder mixture.
Sprinkle salt and pepper over lobster tails. Fry in oil until golden and crisp. Remove lobster tails from pan; set aside.
Arrange lettuce leaves on pan. Fry lobsters until golden and crisp, about 4 minutes. Transfer lobster tails to pan; add onion and garlic powder. Fry for 3 minutes. Remove lobster tails and place in container. Refrigerate 8 hours or overnight.