Lobster Tail Francaise

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 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

Directions

1. 1

   Remove lobster tails from shell and rinse under cold water.

2. 2

   Butterfly each tail by slicing tail down the center, being careful not to cut all the way through.

3. 3

   Spread the tail, and flatten slightly with palm of hand.

4. 4

   Mix eggs, parlsey and black pepper in shallow bowl.

5. 5

   Spread flour on piece of waxed paper.

6. 6

   Melt butter in large heavy skillet (cast iron preferred) with 2 tbls olive oil over low heat.

7. 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. 8

   Saute lobster approximately 2 minutes each side until lightly brown.

9. 9

   Remove lobster to platter and cover with aluminum foil to keep warm.

10. 10

    Add wine, chicken broth, and lemon juice to pan using wire whisk.

11. 11

    Bring to a boil, reduce heat and continue whisking until mixture is reduced by about 1/3.

12. 12

    Add scallions, shallots, garlic, and salt and pepper to taste.

13. 13

    Simmer approximately 5 minutes.

14. 14

    Mix cornstarch with water to dissolve.

15. 15

    Slowly add to sauce, whisking constantly until sauce coats back of spoon.

16. 16

    Place lobster into sauce and heat for a minute or two.

17. 17

    Place cooked angel hair pasta in individual pasta bowls.

18. 18

    Spoon lobster tail and sauce over pasta.

19. 19

    Enjoy.