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.
Total Time 25 minutes
Prep Time 10 minutes
Difficulty Level Easy
4 Maine or Caribbean lobster tails
1 c bread crumbs
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.