Saute of Lobster Recipe
Ingredients
| Rock lobster tails 6 small | ||
| Seasoned flour for coating | ||
| Clarified butter for frying | ||
| White wine | 185 Milliliter | |
| Hot water | 2 Tablespoon | |
| Tomato Paste | 2 Teaspoon | |
| Spring onions, chopped 2 | ||
| Parsley | 1 Tablespoon, finely chopped | |
| Tabasco sauce few drops | ||
| Salt and peppe to taste | ||
Directions
Remove lobster meat carefully in one piece from tails.
Cut lobster into round pieces 1 cm (1/2-inch) thick, these are known as medallions.
Dip medallions of lobster in seasoned flour and saute gently in clarified butter.
Drain on absorbent paper.
Mix remaining ingredients together in a large shallow saucepan.
Cook lobster gently in sauce for 5 minutes.
Arrange medallions of lobster in tails, pour sauce over and serve immediately.
Cut lobster into round pieces 1 cm (1/2-inch) thick, these are known as medallions.
Dip medallions of lobster in seasoned flour and saute gently in clarified butter.
Drain on absorbent paper.
Mix remaining ingredients together in a large shallow saucepan.
Cook lobster gently in sauce for 5 minutes.
Arrange medallions of lobster in tails, pour sauce over and serve immediately.
Chef
