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."
 
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Ready In:
45mins
Ingredients:
16
Serves:
3-4
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ingredients

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directions

  • 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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Reviews

  1. Excellent! This was easy to do and the taste was fantastic. Thanks!
     
  2. Really good. I made it exactly like the recipe. Great flavor and not difficult to make.
     
  3. I wanted something special to make for my new DH for our anniversary and decided this would fit the bill. We sat down to eat and he couldn't shovel it in fast enough! I asked him if he liked it and he snorted and gulped and licked his chops, then proceeded to tell me it's one of the best dishes he has ever had. I would say that's a compliment!! I absolutely loved it so it looks like we will be having it again when lobster goes on sale!
     
  4. Very good recipe, I skipped shallots n cornstarch didn't have it, added Parmesan cheese to d sauce, added paprika to the egg mixture. All gone no left over!
     
  5. DH gave it 5 stars - he loooooooved it! I have never made lobster before so this was perfectly great for a lobster newbie :) I was out of cornstarch so used flour instead, skipped the scallions, and used 1/2 tsp dried instead of fresh parsley. I served with the pasta and stuffed artichokes.
     
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RECIPE SUBMITTED BY

Update: My mother, BoxO'Wine passed away on April 23, 2009 after a 2 year battle with pancreatic cancer. She was a wonderful cook and is greatly missed. I am the DD that she has mentioned here quite frequently and have decided to continue her account. I also use RecipeZaar quite frequently as I learned about it from her. I strive to make her recipes; however, they will never be the same. I am also leaving all her own biographical information in here that she had. Genuine Jersey Girl here. Lived here all my life with the exception of a short stint in the Bay Area/San Francisco. Married to the same guy for over 40 years. We have 3 children and 5 grandchildren. My son lives in Georgia (he talks funny) and my two daughters live near me in New Jersey. I am a retired politician, but I still have a real job. Looking forward to full retirement in about 2 yrs or so and if my children don't force me into the "home" I will be spending my social security checks in Atlantic City casinos. I have chemically enhanced blonde hair which is currently spiked to match my weird sense of humor and beverage du jour. Obviously I am a wino. White please, preferably chardonnay.
 
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