DIRECTIONS:
Remove Maine 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 tbs 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 Maine lobster approximately 2 minutes on each side until lightly brown. Remove Maine 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 to about 1/3. Add scallions, shallots, garlic and salt and pepper to taste. Simmer approximately 5 minutes. Mix cornstarch with water to dissolved, slowly add to sauce, whisking constantly until sauce coats back of spoon.
Place Maine lobster into sauce and heat for a minute or two. Place cooked angel hair pasta in individual pasta bowls. Spoon Maine lobster tail and sauce over pasta. Enjoy!
NUTRITIONAL:
Per Serving:
Calories: 1689
Calories from fat: 465
Total Fat: 51.7 g
Saturated Fat: 23.3 g
Monounsaturated Fat: 18.3 g
Polyunsaturated Fat: 5.8 g
Trans Fat: 0 g
Cholesterol: 292 mg
Sodium: 346 mg
Potassium: 1200 mg
Total Carbohydrate: 266.1 g
Dietary Fiber 34.5 g
Sugars: 2.1 g
Protein: 33.7 g
Vitamin A: 1971 mcg
Vitamin B6: 0.8 mg
Vitamin B12: 0.8 mcg
Vitamin C: 12 mg
Vitamin E: 5 mcg
Calcium: 78 mg
Iron: 4 mg
