A lobster cutlet is taking over social media — and it's coming out of a restaurant in Monmouth County.

Locale in Little Silver has been drawing attention for its fried lobster cutlet, with videos of the dish racking up views online and customers traveling from near and far to try it.

"We are cutlet people in our family," said Chrissy Cava, of Philly, told News 12 after seeing the dish on Instagram. "We got in the car and we drove an hour and a half and here we are."

So, what exactly goes into a lobster cutlet?

Executive chef Anthony Palermo starts with an 8-ounce Caribbean lobster tail. He carefully butterflies the lobster and removes the shell before tenderizing the meat, similar to how a chicken cutlet is prepared.

The lobster is then dipped in flour and egg before being coated in Panko breadcrumbs.

After being fried until crisp, the lobster is finished in the oven and served over creamy risotto with saffron butter.

The dish's popularity has quickly translated into business for the restaurant.

Giuseppe Ottaia Jr., owner of Locale, says Tuesdays have recently been as busy as Fridays. He also says the restaurant sold about half the amount of lobster tails it normally sells over one weekend, making it difficult to source more.

"So, it was amazing to see the power of social media," Ottaia said.

The restaurant has also seen people attempt to recreate the dish at home after seeing it online.

That's something Chef Palermo considers a compliment.

"It's something that became nostalgic, and people are trying it on their own," he said.

As for whether the viral lobster cutlet lives up to the hype — it certainly got a thumbs-up from News 12.

And judging by the crowds and social media attention, plenty of other diners seem to agree.