Hi, I’m Clara. Today, we’re going to prepare lobster tail francaise recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Lobster Tail Francaise Recipe
Lobster Tail Francaise is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Lobster Tail Francaise is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have lobster tail francaise using 21 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Lobster Tail Francaise:
- Make ready 2 Lobster tails
- Prepare 1/2 Cup AP Flour
- Make ready 2 Eggs, Beaten
- Make ready 4 Tbsp Butter
- Make ready 2 Tbsp Olive Oil
- Take Crack of Black Pepper
- Prepare Good Pinch Salt
- Take Garlic Crimini Caps
- Prepare 12 Small Crimini Mushrooms
- Prepare 2 Cloves Garlic, Minced
- Take 1/3 Cup Sherry
- Take to taste Salt
- Prepare Black Garlic Buttered Pasta
- Take 1 Head Black Garlic, Chopped
- Prepare 1/3 Cup Butter
- Make ready 1 Tbsp Olive Oil
- Take 1/2 Box Pasta (Choice is yours)
- Make ready to taste Salt
- Make ready Bruleed Lemon
- Prepare Lemon, halved
- Make ready 1 Tbsp White Sugar
Instructions to make Lobster Tail Francaise:
- Using scissors or kitchen shears, cut straight line down the top of lobster shell, stopping before the fin joint. Using your thumbs, crack the ribs of the shell underneath, to reveal the meat. Remove meat, and butterfly carefully. Salt and pepper eggs. Set a cast iron skillet to medium heat, and add butter and olive oil. Dredge lobster in flour, then egg. Once the butter stops foaming, add lobster, top side down. Cook 2 minutes per side. Save the shell.
- Clean excess from cast iron pan, and return to heat. Thoroughly wash crimini mushrooms, and carefully remove stems. Add 1 tbsp olive oil to pan, then add mushroom caps. Cook for 2 minutes, and add garlic, stirring so garlic doesn’t burn. Once pan has a nice fond from the mushrooms and garlic, deglaze with sherry. Once is cooked down to thick consistency that coats the mushrooms, salt to taste.
- In a pot of water, add salt until it’s salty as the ocean. Once boil is achieved, add pasta straight up and down, and push down lightly until pasta is submerged, cover. Once cooked, remove pasta but don’t rinse. Add lobster shell to boiling water for 30 seconds, until bright red. Remove. In mushroom pan, melt butter, and add chopped black garlic, until butter has slightly browned and smells sweet from garlic. Add pasta and mushrooms caps, and toss.
- Cut lemon in half along median, and dip cut end into white sugar. Place sugar side down in sausage pan until blackened and bubbly.
- Toss garlic caps in with pasta, and mix. Grab a nice amount with tongs, and place on side of plate, spinning as you release. Next to pasta, place the lobster shell, fixed back into place after breaking the ribs. Place meat on top for pretty presentation. Garnish with bruleed lemon, and curly parsley.
So that is going to wrap this up with this distinctive dish lobster tail francaise recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
