Lobster Tail Francaise
Lobster Tail Francaise

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, lobster tail francaise. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Lobster Tail Francaise is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Lobster Tail Francaise is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have lobster tail francaise using 21 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Lobster Tail Francaise:
  1. Make ready 2 Lobster tails
  2. Make ready 1/2 Cup AP Flour
  3. Get 2 Eggs, Beaten
  4. Take 4 Tbsp Butter
  5. Take 2 Tbsp Olive Oil
  6. Take Crack of Black Pepper
  7. Make ready Good Pinch Salt
  8. Get Garlic Crimini Caps
  9. Get 12 Small Crimini Mushrooms
  10. Get 2 Cloves Garlic, Minced
  11. Make ready 1/3 Cup Sherry Wine
  12. Make ready to taste Salt
  13. Get Black Garlic Buttered Pasta
  14. Get 1 Head Black Garlic, Chopped
  15. Take 1/3 Cup Butter
  16. Make ready 1 Tbsp Olive Oil
  17. Prepare 1/2 Box Pasta (Choice is yours)
  18. Get to taste Salt
  19. Take Bruleed Lemon
  20. Get Lemon, halved
  21. Take 1 Tbsp White Sugar
Instructions 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.

So that’s going to wrap it up for this exceptional food lobster tail francaise recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!