Lobster Tail Francaise
A family member requested this dish after having it at a restaurant. I experimented in the kitchen and thankfully i wrote everything down i did because it was a huge hit. The sauce is light and perfect for angel hair pasta. Hope you enjoy it as much as we did.
Steps
Remove lobster tails from shell and rinse under cold water.
Butterfly each tail by slicing tail down the center , being careful not to cut all the way through.
Spread the tail , and flatten slightly with palm of hand.
Mix eggs , parlsey and black pepper in shallow bowl.
Spread flour on piece of waxed paper.
Melt butter in large heavy skillet with 2 tbls olive oil over low heat.
When butter mixture is hot , lightly flour each side of the tails , then coat each side with egg mixture and place immediately in pan.
Saute lobster approximately 2 minutes each side until lightly brown.
Remove lobster to platter and cover with aluminum foil to keep warm.
Add wine , chicken broth , and lemon juice to pan using wire whisk.
Bring to a boil , reduce heat and continue whisking until mixture is reduced by about 1 / 3.
Add scallions , shallots , garlic , and salt and pepper to taste.
Simmer approximately 5 minutes.
Mix cornstarch with water to dissolve.
Slowly add to sauce , whisking c.
Ingredients
lobster tails, eggs, flat leaf parsley, black pepper, all-purpose flour, unsalted butter, olive oil, dry white wine, chicken broth, lemon, juice of, fresh garlic, scallions, shallot, salt and pepper, cornstarch, angel hair pasta