INGREDIENTS:
(2 servings)
2 (1.5 pound) Maine lobsters
2 (1.5 ounce) beef medallions, slightly pounded
1/2 cup olive oil
3 eggs
1 tablespoon fresh parsley, chopped
1/4 cup romano cheese, grated
black pepper to taste
1/2 teaspoon garlic, chopped
squeeze of lemon
1/4 cup white wine
1 teaspoon butter
DIRECTIONS:
Add oil to saute pan and set at high heat, being careful not to burn. Mean while, dredge medallions and Maine lobster tails in flour, then dip in a batter of eggs, fresh parsley, grated cheese, and black pepper. Shake off excess batter. In hot oil, cook veal and Maine lobster, about 2 minutes on each side, until golden brown. Drain oil and turn off heat. Add one teaspoon of butter, a sprinkle of black pepper and fresh parsley, about 1/2 teaspoon of chopped fresh garlic, a squeeze of lemon and a 1/4 cup of white wine. Simmer about 2 minutes on low heat until wine reduces.
