Lobster Tail Milanese Recipe
roasted asparagus, basil citrus gremolata, roasted shallot beurre blanc
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Ingredients
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Ingredients for Lobster Tail Milanese
Method
Directions for Lobster Tail Milanese
Prepare the Lobster Tails
Preheat your oven to 400°F (200°C). Using kitchen scissors, carefully cut the top shell of the lobster tails lengthwise. Gently pull the meat out of the shell, keeping it attached at the base, and lay it on top of the shell. This will help the meat cook evenly.
Season the Lobster
Drizzle the lobster tails with olive oil, and season with salt and black pepper. Ensure the meat is well coated.
In a bowl, mix the breadcrumbs with grated Parmesan cheese. Press this mixture firmly onto the lobster meat to create a crust.
Roast the Asparagus
Toss the trimmed asparagus with olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for 10-12 minutes until tender and slightly charred.
Bake the Lobster Tails
Place the lobster tails on a baking sheet and bake them in the preheated oven for 15-20 minutes, or until the meat is opaque and cooked through.
Make the Shallot Beurre Blanc
In a saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped shallots and sauté until translucent. Pour in the white wine and lemon juice, and reduce by half. Slowly whisk in the remaining butter until the sauce is smooth and creamy.
Prepare the Basil Citrus Gremolata
In a small bowl, combine the chopped basil, lemon zest, minced garlic, and a pinch of salt. Mix well to combine.
Plate the Dish
On each plate, arrange the roasted asparagus, top with the baked lobster tail, drizzle with the shallot beurre blanc, and sprinkle the basil citrus gremolata on top.