Prosciutto-wrapped Lobster Medallions Recipe

Preparation Steps

1. 1

   Pickle the Fresno Chilies

   In a small saucepan, combine rice vinegar and sugar. Bring to a simmer and stir until sugar dissolves. Add sliced Fresno chilies and let them pickle for 30 minutes. Remove from heat and set aside.

2. 2

   Prepare the Lobster

   Boil the lobster tails in salted water for about 5-7 minutes until just cooked. Remove from water and let them cool slightly. Once cool, slice the lobster tails into medallions.

3. 3

   Wrap with Prosciutto

   Wrap each lobster medallion with a slice of prosciutto, covering it completely. Secure with a toothpick if necessary.

4. 4

   Sauté the Snap Peas

   In a skillet, sauté snap peas in a little butter over medium heat for about 2-3 minutes until they are bright green and tender-crisp. Season with salt and black pepper to taste.

5. 5

   Make the Miso Sabayon

   In a double boiler, whisk together egg yolks and miso paste. Gradually add in the butter, whisking constantly until the mixture thickens and is fluffy, about 5-7 minutes.

6. 6

   Pan-Fry the Lobster Medallions

   In a skillet over medium heat, add a little oil and pan-fry the prosciutto-wrapped lobster medallions until the prosciutto is crispy, about 2-3 minutes on each side.

7. 7

   Plate the Dish

   Place the sautéed snap peas on the plate, top with the crispy lobster medallions, and drizzle the miso sabayon over the top. Garnish with pickled Fresno chilies.