Lobster FrancaiseAdd to Cookbook original
- 4 (8.0 ounce) lobster tail, thawed
- 4 (medium) eggs, beaten
- 4 (tablespoon) butter
- 1 (cup) dry white wine
- 1 (large) lemon, juiced
- 2 (tablespoon) flour
- 2 (tablespoon) olive oil
- (to taste) salt and black pepper
- 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, salt and black pepper in shallow bowl. Place flour in a separate shallow bowl. Heat oil in large heavy skillet (cast iron preferred) over medium heat. Lightly flour each side of the tails, then coat each side with egg mixture and place immediately in pan. Saute lobster approximately 2 minutes on each side until lightly brown. Remove lobster to platter and cover with aluminum foil to keep warm.
- Pour oil from pan and discard. Add butter. When melted (do not brown the butter) add 2 tablespoons of flour and cook for 1 minute to remove raw flavor from flour. Whisk in wine and lemon juice and cook until thickened; about 2-3 minutes. Taste and adjust seasoning with salt and pepper. Serve sauce with lobster.
This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.
- Total Fat
- Saturated Fat
- Dietary Fiber
- Vitamin A
- Vitamin C