INGREDIENTS:
(6 servings, prepare in 7 mins.)
2 cups flour
6 eggs
1/3 cup spinach, finely chopped
5 garlic cloves, finely chopped
3 shallots, finely chopped
1 cup parmesan cheese, grated
1 1/2 pounds Maine lobster tails & claws
2 sticks butter
2 lemons, sliced for juicing
2 heads green leaf lettuce, shredded
6 tablespoons Balsamic vinegar
DIRECTIONS:
Take 3 shallow dishes and prepare the following:
1st dish - flour
2nd dish - eggs, spinach, garlic, shallots - mix well
3rd dish - Parmesan cheese
Dredge each Maine lobster tail in dish 1, then dish 2, then dish 3 being careful to coat maine lobster tail completely.
For each tail, saute 2 tablespoons of butter in frying pan over medium heat. Once butter foams, add coated tail. Turn on all sides to be sure to cook batter. Squeeze lemon slice over Maine lobster tail to sizzle. Remove to cooling rack.
Save out six Maine lobster tails for garnishing individual plates. Slice the remaining tails into 1 inch pieces. Lightly season the lettuce with Balsamic vinegar and gently toss Maine lobster into the dressed lettuce. Place on six chilled salad plates. Garnish the center with lemon slices and a small cluster of red seedless grapes. Place one Maine lobster tail on top of each dish. Garnish with Maine lobster shells retained after cooking.
NUTRITIONAL:
Per serving:
calories 455
carbohydrate 44 g
cholesterol 309 mg
fat 14 g
protein 39 g
sodium 697 mg
dietary fiber 3 g
calcium 332 mg
Nutritional information provided by MasterCook. These profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on a special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/ or food manufacturers.
