Recipe Lobster Michael Amish Cooking Fish Seafood Recipes

Remove the lobster from the shell and butterfly by cutting 2/3 through center of meat from end to end. Dip in egg wash then dredge in flour. Melt butter in skillet or sauté pan and add lobster tails. Season and sauté until golden brown. Turn and season with rest of seasonings and brown lightly. Add enough wine to nearly cover the lobster. Cover with lid and reduce wine until only a nice sauce is left (about 1/4 liquid). Sprinkle with lemon juice and serve over buttered pasta. Garnish with parsley.

1 lobster tail, raw, for each person
4 T. butter
egg wash (egg beaten with 1 teaspoon milk)
flour for dredging
dash of salt, pepper, garlic salt for each
pinch of ground sage for each
pinch of chopped parsley for each
wine
lemon juice
parsley for garnish
pasta of your choice

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

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