Cracked Conch

• 6 med. conch, bruised until thin & fairly well shredded
• 2 eggs, beaten until frothy
• 1/2 c. evaporated milk
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. flour

Clean conch for cooking.  Bruise (pound) with a metal mallet until very tender.  Mix together eggs, milk, salt & pepper.  Dip conch in egg mixture, then roll in flour.  Fry in 1/4" or less fat (oil preferred) until brown.

Note:  Where conch is unavailable, lobster may be substituted.