Lobster Tail Francaise

Recipe by BoxOWine
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READY IN: 45mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 (cast iron preferred) 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 constantly until sauce coats back of spoon.
  • Place lobster into sauce and heat for a minute or two.
  • Place cooked angel hair pasta in individual pasta bowls.
  • Spoon lobster tail and sauce over pasta.
  • Enjoy.
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