Lobster Tail Francaise

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 6 small lobster tails
• 3 eggs
• 1 tablespoon chopped flat leaf parsley
• 1/8 teaspoon black pepper
• 1/2 cup all-purpose flour
• 1/2 cup unsalted butter
• 2 tablespoons olive oil
• 1 cup dry wine
• 1 cup chicken broth
• 1 lemon, juice of (3 tbls)
• 3 teaspoons minced fresh garlic
• 2 scallions, minced (green onions)
• 1 small shallot, minced
• salt and pepper
• 1 tablespoon cornstarch
• 1 lb angel hair pasta, cooked per package instructions

Recipe

• 1 remove lobster tails from shell and rinse under cold water.
• 2 butterfly each tail by slicing tail down the center, being careful not to cut all the way through.
• 3 spread the tail, and flatten slightly with palm of hand.
• 4 mix eggs, parlsey and black pepper in shallow bowl.
• 5 spread flour on piece of waxed paper.
• 6 melt butter in large heavy skillet (cast iron preferred) with 2 tbls olive oil over low heat.
• 7 when butter mixture is hot, lightly flour each side of the tails, then coat each side with egg mixture and place immediately in pan.
• 8 saute lobster approximately 2 minutes each side until lightly brown.
• 9 remove lobster to platter and cover with aluminum foil to keep warm.
• 10 add wine, chicken broth, and lemon juice to pan using wire whisk.
• 11 bring to a boil, reduce heat and continue whisking until mixture is reduced by about 1/3.
• 12 add scallions, shallots, garlic, and salt and pepper to taste.
• 13 simmer approximately 5 minutes.
• 14 mix cornstarch with water to dissolve.
• 15 slowly add to sauce, whisking constantly until sauce coats back of spoon.
• 16 place lobster into sauce and heat for a minute or two.
• 17 place cooked angel hair pasta in individual pasta bowls.
• 18 spoon lobster tail and sauce over pasta.
• 19 enjoy.