Lobster Tail Francaise Recipes

BUTTER SEARED LOBSTER TAILS

Steps:

• Thaw out lobster tails, if frozen, in a pot of cold water for 30 minutes or more, until fully thawed. Rinse and pat dry with paper towels.
• Using sharp kitchen shears, cut the top shell down the centre of the back to the end of the tail, leaving tail fan intact. Remove vein or shell shards, if any. Run your finger between the meat and the shell to loosen it. Spread the meat slightly open. Pull and lift the lobster meat off of the bottom of the shell, being careful not to pull the tail out completely.
• Season lobster tails generously with salt and pepper.
• Heat 2 tablespoons butter and oil in a pan or skillet over medium-high heat. Swirl in 1 tablespoon of lemon juice and sear lobster, flesh side down on the pan, for 2 minutes until edges are crisp and golden.
• Flip all tails, cover pan and let cook for a further 1-2 minutes, or until shells are pink and meat has just cooked through (opaque) -- be careful not to overcook!(TIP: If shells have not completely changed colour, simply use tongs to rotate the lobster in the hot pan juices until shells have changed colour.)
• Melt the remaining butter in the centre of the pan; sauté the garlic until fragrant (about 1 minute). Squeeze in remaining lemon juice and spoon pan juices over the lobster meat.
• Take off heat immediately and garnish with parsleyServe with remaining pan sauce and lemon slices.

LOBSTER TAIL FRANCAISE

Steps:

• 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.

BROILED LOBSTER TAILS

Steps:

• Preheat the broiler.
• Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper.
• Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.