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.
Provided by BoxOWine
Categories Lobster
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 16
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 (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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