1. Prepare the Lobster Chunks

If you’re starting with whole lobsters, steam or boil them until cooked, then remove the meat from the tails, claws, and knuckles. Cut the lobster meat into 1-inch chunks. If using pre-cooked lobster meat, ensure it’s thawed and patted dry to remove excess moisture.

Carefully thread each lobster chunk onto a skewer or lollipop stick. Place the skewers on a baking sheet and refrigerate for 15 minutes to help them firm up, making them easier to coat and fry.

2. Set Up the Breading Station

In three separate shallow bowls, prepare your breading ingredients:

• Bowl 1: Place the flour.
• Bowl 2: Beat the eggs until smooth.
• Bowl 3: Combine the panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, cayenne pepper (if using), salt, and black pepper.

3. Coat the Lobster Lollipops

Remove the skewered lobster chunks from the refrigerator. Working one at a time, dredge each lollipop in the flour, shaking off any excess. Dip it into the beaten egg, ensuring it’s fully coated, then roll it in the breadcrumb mixture, pressing gently to adhere.

Place the coated lollipops back on the baking sheet. Repeat with all the lobster chunks.

4. Fry the Lollipops

Heat 2 inches of vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. The oil should reach 350°F (175°C) for optimal frying.

Carefully add a few lobster lollipops to the hot oil, being careful not to overcrowd the pan. Fry for 2–3 minutes per side, or until golden brown and crispy. Use tongs to remove the lollipops and transfer them to a paper towel-lined plate to drain excess oil.

Repeat with the remaining lollipops, ensuring the oil temperature stays consistent between batches.

5. Serve and Garnish

Arrange the lobster lollipops on a serving platter. Garnish with chopped parsley or chives and serve with your choice of dipping sauces and lemon wedges.