Step-by-Step Guide to Make Gordon Ramsay Lobster Tail Francaise
by Lola Reid
Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, lobster tail francaise. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Lobster Tail Francaise is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Lobster Tail Francaise is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook lobster tail francaise using 21 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Lobster Tail Francaise:
Take Lobster tails
Get AP Flour
Make ready Eggs, Beaten
Prepare Olive Oil
Take Crack of Black Pepper
Take Good Pinch Salt
Prepare Garlic Crimini Caps
Take Small Crimini Mushrooms
Take Garlic, Minced
Prepare Sherry Wine
Make ready Salt
Get Black Garlic Buttered Pasta
Get Black Garlic, Chopped
Prepare Olive Oil
Make ready Pasta (Choice is yours)
Take Bruleed Lemon
Prepare Lemon, halved
Get White Sugar
Instructions to make Lobster Tail Francaise:
Using scissors or kitchen shears, cut straight line down the top of lobster shell, stopping before the fin joint. Using your thumbs, crack the ribs of the shell underneath, to reveal the meat. Remove meat, and butterfly carefully. Salt and pepper eggs. Set a cast iron skillet to medium heat, and add butter and olive oil. Dredge lobster in flour, then egg. Once the butter stops foaming, add lobster, top side down. Cook 2 minutes per side. Save the shell.
Clean excess from cast iron pan, and return to heat. Thoroughly wash crimini mushrooms, and carefully remove stems. Add 1 tbsp olive oil to pan, then add mushroom caps. Cook for 2 minutes, and add garlic, stirring so garlic doesn't burn. Once pan has a nice fond from the mushrooms and garlic, deglaze with sherry. Once wine is cooked down to thick consistency that coats the mushrooms, salt to taste.
In a pot of water, add salt until it's salty as the ocean. Once boil is achieved, add pasta straight up and down, and push down lightly until pasta is submerged, cover. Once cooked, remove pasta but don't rinse. Add lobster shell to boiling water for 30 seconds, until bright red. Remove. In mushroom pan, melt butter, and add chopped black garlic, until butter has slightly browned and smells sweet from garlic. Add pasta and mushrooms caps, and toss.
Cut lemon in half along median, and dip cut end into white sugar. Place sugar side down in hot pan until blackened and bubbly.
Toss garlic caps in with pasta, and mix. Grab a nice amount with tongs, and place on side of plate, spinning as you release. Next to pasta, place the lobster shell, fixed back into place after breaking the ribs. Place meat on top for pretty presentation. Garnish with bruleed lemon, and curly parsley.
So that is going to wrap this up with this special food lobster tail francaise recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!