Lobster Americaine
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INGREDIENTS 1/2 teaspoon saffron
1 bay leaf, crumbled
1 cup dry white wine
1/4 pound butter
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1/4 cup finely chopped onions
1/4 cup finely chopped shallots or scallions
2 large tomatoes, peeled, seeded and finely chopped, about 3 cups
6 tablespoons tomato juice
1/2 teaspoon lemon juice
2 tablespoons finely chopped parsley
Salt and pepper
4 - (4-ounce) lobster tails, fresh or frozen
1 cup milk
2 eggs
1 cup flour
1 tablespoon Parmesan cheeseSoak the saffron and bay leaf in wine and set aside.
In a heavy saucepan or skillet, melt 4 tablespoons of butter over moderate heat. When the foam subsides, stir in the carrots and celery. Cook about 5 minutes.
Add onions, shallots, tomatoes, tomato juice and lemon juice. Continue cooking another 3 minutes. Add parsley and the white wine with saffron and bay leaf. Cook for 2 minutes. Season to taste with salt and pepper. Set sauce aside.
Split lobster tails in half lengthwise. Pull meat out.
Beat milk and eggs together. Combine flour, salt, pepper and Parmesan. Dip lobster tails in milk-egg mixture, then dredge in Parmesan flour and shake off excess.
Melt remaining butter in a skillet and sauté the lobster tails on one side for 3 to 4 minutes. Turn and repeat on the other side until golden brown and cooked through.
Pour sauce over sautéed lobster tails and allow to cook on low heat for a few minutes more.
Serve in small oval ramekins with Straw Potatoes.
NOTE - African rock lobster produces the best results. You can use drained, canned tomatoes in place of fresh, but fresh are better. Tomato juice will add both color and flavor to the sauce.