"If the Amish
make it, you'll find it at Amish Pleasures."
| 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.
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
parsley for garnish
pasta of your choice
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The recipe above appears in:
|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
Betty Groff's Up-Home, Down-Home
info. and/or Buy
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