Lobster Schnitzel With Key Lime Buerre Blanc

Serves: 5

Olin Prosacco

1 January 1970

Based on User reviews:

53

Spice

53

Sweetness

49

Sourness

42

mins

Prep time (avg)

5.2

Difficulty

Ingredients:

4

Lobster Tails (6 ounce)

1 cup

All-Purpose Flour

1

Salt

1

Black Pepper

1 large

Egg (beaten)

1 cup

White Wine

1

Shallot (diced)

1 cup

Chicken Stock

60 g

Key Lime Juice

8 tbsps

Unsalted Butter (cold and cut into cubes)

1 cup

Clarified Butter

Directions:

1

Remove the meat of the lobster tails, making sure to keep them intact

2

One by one, pound the tails thin: Cover the top and bottom with plastic wrap, place on a hard surface and use a smooth mallet to gradually pound the tail to less than 1 inch thick and uniform

3

Repeat with each tail

4

Place the panko and flour and in separate shallow dishes

5

Season the flour with salt and pepper

6

Place the egg in another dish

7

Place the dishes in the order of egg, flour and panko

8

Take a lobster tail and rinse with the egg, letting the excess drip off before placing it in the flour, lightly coating both sides

9

Finally press the lobster into the panko, pressing on both sides to coat evenly

10

Set aside and repeat with the remaining tails

11

Reduce the wine and shallots to one-fourth in a medium saucepan over medium high-heat

12

Add the chicken stock and reduce by half

13

Add the key lime juice and bring to a simmer

14

Reduce the heat to low and slowly whisk in the cold butter

15

Check for seasoning and keep warm

16

Heat the clarified butter in a medium-to-large skillet over medium heat

17

Sear the lobster tails until golden brown, about 3 minutes per side (these can be done in batches)

18

Be careful not to overcook: the lobster is done when it begins to become firm to the touch

19

Serve with the sauce and enjoy