Easiest Way to Special Perfect Lobster Tail Francaise

Easiest Way to Special Perfect Lobster Tail Francaise Delicious, fresh and tasty.

Lobster Tail Francaise. 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.

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.

You can cook Lobster Tail Francaise using 21 ingredients and 5 steps. Here is how you cook it.

Ingredients of Lobster Tail Francaise

1. Prepare of Lobster tails.

2. Prepare of AP Flour.

3. It’s of Eggs, Beaten.

4. You need of Butter.

5. Prepare of Olive Oil.

6. It’s of Crack of Black Pepper.

7. It’s of Good Pinch Salt.

8. Prepare of Garlic Crimini Caps.

9. It’s of Small Crimini Mushrooms.

10. You need of Garlic, Minced.

11. Prepare of Sherry Wine.

12. You need of Salt.

13. It’s of Black Garlic Buttered Pasta.

14. It’s of Black Garlic, Chopped.

15. You need of Butter.

16. You need of Olive Oil.

17. Prepare of Pasta (Choice is yours).

18. Prepare of Salt.

19. Prepare of Bruleed Lemon.

20. It’s of Lemon, halved.

21. You need of White Sugar.

Mix eggs, parlsey and black pepper in shallow bowl.

Spread flour on piece of waxed paper.

Melt […] Get full Lobster Tail Francaise Recipe ingredients, how-to directions, calories and nutrition review.

Split lobster tail and take meat out of shell.

Lobster Tail Francaise step by step

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 doesnt 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 its 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..

Heat oil in pan until hot.

Remove oil from pan and add butter.

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.