Fried Lobster Tails

BY CHEF JOHN ASH 

Lobster Lovers will rejoice and savor these luscious lobster tails. This recipe serves four and pairs well with Sonoma-Cutrer’s The Cutrer.

INGREDIENTS

4 Maine or Caribbean lobster tails

1 egg

1 c bread crumbs

Oil

INSTRUCTIONS

1. Remove lobster tails from their shells, leaving tail fins attached. Heat oil in a frying pan over moderate temperature. Dip lobster tails in egg, then dip them in breadcrumbs and fry until golden brown. Drain on a paper towel. Slice into medallions and serve with mango chutney.