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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.​

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    Serves 4

    Total Time 25 minutes

    Prep Time 10 minutes

    Difficulty Level Easy


    4 Maine or Caribbean lobster tails

    1 egg

    1 c bread crumbs



    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.

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