Lobster Tail Francaise
Indulge in the luxurious flavors of Lobster Tail Francaise, a show-stopping seafood dish that combines tender lobster tails with a rich, buttery lemon sauce. This elegant recipe starts with lightly dredged lobster tails, coated in seasoned flour and egg for a beautifully golden crust, then pan-seared to perfection. A delectable sauce of garlic, white wine, chicken stock, and fresh lemon juice adds a bright and savory touch that elevates the dish to gourmet status. Perfect for a special occasion or an impressive dinner party main course, this recipe is ready in just 40 minutes and pairs wonderfully with a side of roasted vegetables or creamy risotto. Garnish with parsley and lemon slices for a restaurant-quality finish that will leave your guests raving.
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Recipe Information
Ingredients
- 4 pieces Lobster tails
- 3 pieces Large eggs
- 1 cup All-purpose flour
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves, minced
- 0.5 cup Dry white wine
- 2 tablespoons Fresh lemon juice
- 0.5 cup Chicken stock
- 2 tablespoons Fresh parsley, chopped
- 4 pieces Lemon slices (optional, for garnish)
Instructions
Using kitchen shears, carefully cut through the top shell of each lobster tail lengthwise, exposing the meat. Gently lift the meat and lay it over the shell for presentation. Set the lobster tails aside.
In a shallow bowl, whisk the eggs until smooth. In another shallow bowl, combine the flour, salt, and black pepper.
Lightly dredge each lobster tail in the flour mixture, making sure to coat the meat evenly. Then dip the floured lobster tails into the beaten eggs, allowing excess egg to drip off.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Once the butter is melted and bubbling, add the lobster tails, meat side down. Cook for 2-3 minutes per side, or until golden brown. Transfer the sautéed lobster tails to a plate and set aside.
In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Let the wine reduce by half, about 2 minutes.
Stir in the lemon juice and chicken stock. Simmer the sauce for 3-4 minutes, allowing it to thicken slightly.
Return the lobster tails to the skillet, and spoon the sauce over them. Cover the skillet with a lid and cook for an additional 3-5 minutes, or until the lobster meat is cooked through and opaque.
Sprinkle the chopped parsley over the lobster tails and serve immediately, drizzled with the lemon butter sauce. Garnish with optional lemon slices if desired.
Nutrition Facts
Calories |
2046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.1 g | 128% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1189 mg | 396% | |
| Sodium | 4295 mg | 187% | |
| Total Carbohydrate | 105.4 g | 38% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 3.5 g | ||
| Protein | 156.0 g | 312% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 665 mg | 51% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1686 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
