Lobster Francaise

This Lobster Francaise recipe is a decadent dish, perfect for your next event. The succulent lobster tails are dipped in an egg batter and sautéed until puffed and golden with a white wine and lemon sauce. Serve it over angel hair pasta for the ultimate indulgent dinner.

Brought to you by @daniela_dish

Servings: 2

Ingredients:

• 2 Lobster Tails, removed from shell and butterflied
• 1/2 cup of flour
• 2 eggs
• Chopped parsley
• Black pepper
• 1/4 cup butter + 2 tablespoons divided
• 2 tablespoons olive oil
• 1 cup of white wine
• 1 cup of chicken broth
• 1 lemon, juiced
• 1/2 lb of angel hair pasta, cooked
• Pasta water (if needed)

Instructions:

1. Coat the lobster tails in the flour.
2. In a shallow bowl beat the eggs with parsley and black pepper. Dip the lobster tails in the egg batter.
3. Meanwhile heat 4 tablespoons of butter along with the olive oil in a skillet. When the butter sizzles add the lobster tails and cook 2-3 minutes per side until puffed and golden. Remove the lobster and keep warm.
4. Add the wine, chicken broth and lemon juice to the skillet. Let it boil and reduce by half.
5. Add the remaining butter along with the pasta. Add pasta water if needed.
6. Top with the lobster tails. Drizzle with some of sauce and sprinkle with fresh parsley.

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