Indulge your taste buds with the rich and succulent Lobster Tail Francaise Recipe. This elegant dish with its beautiful golden crust will definitely take center stage at any dinner party. The delicate combination of sweet lobster meat coated in a crispy layer of flour and egg pairs exquisitely well with the rich white wine sauce.
But don’t let this meal’s fancy appearance fool you; it’s easy to make and perfect for even novice cooks. If you haven’t already tried lobster francaise, then what are you waiting for? Paired with a plate of angel hair pasta and a glass of chilled dry white wine, this dish is sure to impress all of your guests.
Whether you’re looking to spoil your loved ones or elevate your next dinner gathering, the Lobster Tail Francaise Recipe is the perfect way to do so. Get ready to become the food boss that everyone turns to when entertaining. So, let’s get started on this delectable meal that is sure to be a hit!
Why You’ll Love This Recipe
Are you looking for a luxurious and delectable seafood dish that’s perfect for a special occasion? Look no further than this Lobster Tail Francaise recipe. This dish is the epitome of elegance and sophistication, with succulent lobster tails cooked to perfection in a buttery and tangy white wine sauce. And the best part? The recipe is surprisingly easy to make, even for home cooks who may not have much experience with seafood.
One of the things I love most about this recipe is how it elevates a simple ingredient like lobster into something truly special. The tails are split and the meat is removed from the shell before being coated in flour and eggs and pan-fried until golden brown. The rich wine sauce, made with white wine, chicken broth, shallots, garlic, and butter, adds a depth of flavor that perfectly complements the delicate sweetness of the lobster. And as a bonus, this dish pairs perfectly with angel hair pasta or another light pasta dish.
Another great thing about Lobster Tail Francaise is that it’s versatile enough to be served as either an appetizer or an entrée. You can prepare small lobster tails for a stunning appetizer that will impress guests at your next dinner party, or serve larger tails as the main course for a decadent meal that will leave everyone feeling satisfied.
Overall, this Lobster Tail Francaise recipe is an absolute game-changer when it comes to gourmet seafood dishes. It’s quick and simple to prepare, yet it looks and tastes like something straight out of a high-end restaurant. So whether you’re planning a romantic dinner at home or hosting a big celebration, this recipe is sure to impress even the most discerning food critics.
Before starting, let’s gather all the necessary ingredients for Lobster Tail Francaise Recipe
- 6 small lobster tails
- 2 cup all-purpose flour (AP Flour)
- 2 eggs beaten
- 4 tbsp butter
- a crack of black pepper
- a good pinch of salt
- For the sauce:
- 2 tbsp olive oil
- 2 tbsp butter
- 1 shallot, finely chopped
- 4 scallions, finely chopped
- 1 clove fresh garlic, minced
- Black pepper
- Salt to taste
- Juice of one lemon
- White wine
- Chicken broth
– Chopped flat leaf parsley
We also recommend having a sharp knife at hand to carefully cut the top part of the lobster tail when preparing them.
The Recipe How-To
Now, let’s get down to the nitty-gritty of this recipe – the step-by-step process to creating a delicious and savory Lobster Tail Francaise.
- 6 small lobster tails
- 2 cups all-purpose flour (AP flour)
- 2 large eggs, beaten
- 4 tbsp unsalted butter
- 1 good pinch of salt
- 1 good crack of black pepper
- 3 scallions, chopped finely
- 1 shallot, minced
- 2 cloves fresh garlic, chopped finely
- 2 cups chicken broth
- 1/2 cup dry white wine
- 1 tbsp cornstarch
- Flat leaf parsley, chopped finely (for garnish)
- Lemon wedges (optional)
Prepping the Lobster Tails:
- Begin by splitting each lobster tail down the middle and taking the meat out of the shell. (Note: Be cautious when doing so as to not rip any part of the meat)
- Beat 3 eggs in a bowl and prepare another bowl with flour.
- Coat each lobster tail meat in the flour, then dip it into the egg mixture.
- Heat up some olive oil in a pan at medium heat.
- Fry each lobster tail on both sides until golden brown.
Preparing the Francaise Sauce:
- In another pan over medium heat, melt two tablespoons of butter.
- Sauté chopped scallions, shallot, and garlic until fragrant.
- Pour in chicken broth and dry white wine, stirring occasionally for about five minutes.
- Gradually add AP flour while continuing to stir for consistency.
- Mix in one tablespoon of cornstarch to thicken the sauce.
- Add salt and black pepper to taste.
Bringing It All Together:
- Preheat your oven’s broiler on high with an oven rack six inches away from it.
- Place all cooked lobster tails in a pan or baking dish, discarding excess oil while also saving one tablespoon for later use.
- Pour Francaise sauce on top of cooked lobster tails; make sure all lobster meat is covered.
- Broil for three to four minutes or until nicely browned on top.
- Remove from broiler then add one tablespoon of melted butter on top for extra flavor infusion.
- Sprinkle fresh parsley on top for garnish, then serve hot with an optional squeeze of lemon juice.
With these easy-to-follow steps, you will be able to create a mouth-watering dish that can impress all your guests and leave them wanting more!
Substitutions and Variations
If you’re feeling adventurous or looking to switch things up, there are several substitutions and variations you can make to this lobster tail francaise recipe.
First, if you don’t have access to lobster or would prefer a different type of seafood, you can easily swap out the lobster tails for shrimp or scallops. Just be sure to adjust the cooking time accordingly based on the size and type of seafood.
If you’re not a fan of the traditional flour and egg coating, you can experiment with different batters such as tempura or panko. You may need to tweak the seasoning and cooking method to suit the new coating.
For those who prefer a lighter version of this dish, replace the butter with olive oil and chicken broth with vegetable broth. You could also skip the breading step altogether and opt for a grilled or baked lobster tail instead.
If you want to add some extra flavor to your dish, try incorporating herbs like rosemary or thyme into the sauce. You could also add some cream to make a richer sauce or use wine other than dry white wine, such as Chardonnay or Pinot Grigio.
Lastly, if you’re looking for an alternative to angel hair pasta, try serving your lobster with rice pilaf, roasted vegetables, or even a simple side salad.
Remember that substitutions and variations are all about experimentation and finding what works best for you. Don’t be afraid to put your own spin on this classic dish!
Serving and Pairing
This lobster tail francaise recipe is an elegant and impressive dish that is sure to impress your guests at any dinner party or special occasion. When it comes to serving, I recommend pairing the dish with angel hair pasta tossed in garlic butter sauce, which complements the richness of the lobster meat perfectly.
To create a well-rounded meal, you could also add a side salad of mixed greens dressed in a simple vinaigrette. This will add some freshness and lightness to balance out the richness of the lobster and pasta.
When it comes to drinks, consider serving a dry white wine such as Sauvignon Blanc or Pinot Grigio, as this will pair well with both the lobster and the pasta. Alternatively, if you prefer red wine, opt for something light and fruity such as Pinot Noir or Beaujolais.
For those who prefer non-alcoholic options, a sparkling water infused with lemon or lime would be a refreshing choice.
Overall, the key to successful pairing is finding balance between flavors and textures. The combination of lobster tail francaise with angel hair pasta and a side salad offers variation in flavor and texture, making it a perfect meal for any occasion.
Make-Ahead, Storing and Reheating
Like many home chefs, I appreciate recipes that can be prepared in advance. The Lobster Tail Francaise recipe isn’t an exception. You can prepare the lobster tails and the egg-flour mixture up to six hours before cooking, making it ideal for busy hosts who want to minimize kitchen time on the day of their party.
To store cooked lobster tails, wrap them in plastic wrap or place them in airtight containers in the fridge for up to three days. However, I recommend consuming them immediately after cooking for optimal quality and taste.
If you have leftovers from your party, you can easily reheat them by steaming them on medium heat for approximately 5 minutes or until they are heated through. Steaming is a better technique than microwaving as it preserves the meat’s texture and flavor.
Additionally, if you’re short on time or don’t want to fuss with prepping lobster tails yourself, you can buy cooked lobster meat already removed from the shell for this recipe. While it might come at a slightly higher cost, it can alleviate some of the prep work and still result in a delicious dish.
Overall, by following these make-ahead, storing and reheating tips, you can enjoy your Lobster Tail Francaise recipe even more. Who doesn’t like a tasty and flexible recipe that simplifies meal planning?
Tips for Perfect Results
If you want to achieve perfect results when preparing Lobster Tail Francaise recipe, here are some tips that will help you.
First, ensure that the lobster tails are fresh. Fresh lobster tails have a sweet taste and firm texture, making them ideal for this recipe. Secondly, use unsalted butter when making the sauce to control the salt content.
Another tip is to cook the lobster meat in the shell before beating it into a thin layer. This helps to retain its natural sweetness and juiciness. When beating the lobster meat, be careful not to overdo it as it can become rubbery.
When preparing the sauce, use dry white wine instead of cooking wine for a more authentic and robust flavor. In addition, let the sauce reduce until it thickens and coats the spoon. This intensifies its flavor and consistency.
For best results, cook the lobster tails quickly in hot oil until they turn golden brown. Overcooking the lobster tails makes them tough and chewy.
To add a burst of freshness and color to the dish, sprinkle chopped flat-leaf parsley over lobster tails before serving. And finally, serve with angel hair pasta cooked al dente for a perfect pairing of textures.
By following these tips, you will achieve perfect results when making Lobster Tail Francaise recipe that will make your guests feel like they are dining in a restaurant.
In conclusion, this Lobster Tail Francaise recipe is perfect for any special occasion or dinner party. Not only is it a delicious and elegant dish, but it’s also easy to make and can be customized to fit your personal taste. From the rich wine sauce to the perfectly cooked lobster meat, this recipe will not disappoint.
Remember to follow the tips and recommendations provided throughout this article to ensure perfect results every time. Be sure to try out the variations suggested and experiment with your own substitutions to find your favorite version of this classic French dish.
Overall, this recipe is a great way to impress your guests and elevate your cooking skills. So why not give it a try and become the food boss of your next lobster night? With this Lobster Tail Francaise recipe in hand, you’ll be sure to wow everyone at the table.
Lobster Tail Francaise Recipe
- 6 small lobster tails
- 3 eggs
- 1 tablespoon chopped flat leaf parsley
- 1/8 teaspoon black pepper
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter
- 2 tablespoons olive oil
- 1 cup dry white wine
- 1 cup chicken broth
- 1 lemon, juice of (3 tbls)
- 3 teaspoons minced fresh garlic
- 2 scallions, minced (green onions)
- 1 small shallot, minced
- salt and pepper
- 1 tablespoon cornstarch
- 1 lb angel hair pasta, cooked per package instructions
- 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.
- Mix eggs, parlsey and black pepper in shallow bowl.
- Spread flour on piece of waxed paper.
- Melt butter in large heavy skillet (cast iron preferred) with 2 tbls olive oil over low heat.
- When butter mixture is hot, lightly flour each side of the tails, then coat each side with egg mixture and place immediately in pan.
- Saute lobster approximately 2 minutes each side until lightly brown.
- Remove lobster to platter and cover with aluminum foil to keep warm.
- Add wine, chicken broth, and lemon juice to pan using wire whisk.
- Bring to a boil, reduce heat and continue whisking until mixture is reduced by about 1/3.
- Add scallions, shallots, garlic, and salt and pepper to taste.
- Simmer approximately 5 minutes.
- Mix cornstarch with water to dissolve.
- Slowly add to sauce, whisking constantly until sauce coats back of spoon.
- Place lobster into sauce and heat for a minute or two.
- Place cooked angel hair pasta in individual pasta bowls.
- Spoon lobster tail and sauce over pasta.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!