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Lobster Tail Francaise
Lobster Tail Francaise

Before you jump to Lobster Tail Francaise recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to lobster tail francaise recipe. To cook lobster tail francaise you only need 21 ingredients and 5 steps. Here is how you do it.

The ingredients needed to make Lobster Tail Francaise:
  1. Use 2 Lobster tails
  2. Take 1/2 Cup AP Flour
  3. You need 2 Eggs, Beaten
  4. Use 4 Tbsp Butter
  5. Prepare 2 Tbsp Olive Oil
  6. Get Crack of Black Pepper
  7. Provide Good Pinch Salt
  8. Get Garlic Crimini Caps
  9. Provide 12 Small Crimini Mushrooms
  10. You need 2 Cloves Garlic, Minced
  11. Use 1/3 Cup Sherry Wine
  12. Get to taste Salt
  13. Take Black Garlic Buttered Pasta
  14. Take 1 Head Black Garlic, Chopped
  15. Take 1/3 Cup Butter
  16. Take 1 Tbsp Olive Oil
  17. Use 1/2 Box Pasta (Choice is yours)
  18. Use to taste Salt
  19. Use Bruleed Lemon
  20. Get Lemon, halved
  21. Take 1 Tbsp White Sugar
Steps to make Lobster Tail Francaise:
  1. 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.
  2. 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 wine is cooked down to thick consistency that coats the mushrooms, salt to taste.
  3. 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.
  4. Cut lemon in half along median, and dip cut end into white sugar. Place sugar side down in hot pan until blackened and bubbly.
  5. 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.

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