Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, lobster tail francaise. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Lobster Tail Francaise is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Lobster Tail Francaise is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook lobster tail francaise using 21 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Lobster Tail Francaise:
- Prepare 2 Lobster tails
- Take 1/2 Cup AP Flour
- Take 2 Eggs, Beaten
- Get 4 Tbsp Butter
- Prepare 2 Tbsp Olive Oil
- Get Crack of Black Pepper
- Prepare Good Pinch Salt
- Prepare Garlic Crimini Caps
- Prepare 12 Small Crimini Mushrooms
- Prepare 2 Cloves Garlic, Minced
- Make ready 1/3 Cup Sherry Wine
- Prepare to taste Salt
- Make ready Black Garlic Buttered Pasta
- Get 1 Head Black Garlic, Chopped
- Prepare 1/3 Cup Butter
- Make ready 1 Tbsp Olive Oil
- Make ready 1/2 Box Pasta (Choice is yours)
- Get to taste Salt
- Get Bruleed Lemon
- Get Lemon, halved
- Take 1 Tbsp White Sugar
Steps to make Lobster Tail Francaise:
- 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.
- 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.
- 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.
- Cut lemon in half along median, and dip cut end into white sugar. Place sugar side down in hot pan until blackened and bubbly.
- 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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