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.
Ingredients:
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 white wine
1 cup chicken broth
1 lemons, juice of ( 3 tbls)
3 teaspoons minced fresh garlic
2 scallions, minced ( green onions)
1 small shallots, minced
salt and pepper
1 tablespoon cornstarch
1 lb angel hair pasta, cooked per package instructions
Steps/Methods:
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.
