Recipe courtesy of Aboud Kobaitri
Save Recipe Print
Lobster Schnitzel with Key Lime Buerre Blanc
Total:
55 min
Active:
55 min
Yield:
4 servings
Level:
Easy
Total:
55 min
Active:
55 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Remove the meat of the lobster tails, making sure to keep them intact. One by one, pound the tails thin: Cover the top and bottom with plastic wrap, place on a hard surface and use a smooth mallet to gradually pound the tail to less than 1 inch thick and uniform. Repeat with each tail.

Place the panko and flour and in separate shallow dishes. Season the flour with salt and pepper. Place the egg in another dish. Place the dishes in the order of egg, flour and panko. Take a lobster tail and rinse with the egg, letting the excess drip off before placing it in the flour, lightly coating both sides. Finally press the lobster into the panko, pressing on both sides to coat evenly. Set aside and repeat with the remaining tails.

Reduce the wine and shallots to one-fourth in a medium saucepan over medium high-heat. Add the chicken stock and reduce by half. Add the key lime juice and bring to a simmer. Reduce the heat to low and slowly whisk in the cold butter. Check for seasoning and keep warm.

Heat the clarified butter in a medium-to-large skillet over medium heat. Sear the lobster tails until golden brown, about 3 minutes per side (these can be done in batches). Be careful not to overcook: the lobster is done when it begins to become firm to the touch.

Serve with the sauce and enjoy.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Lobster Mac and Cheese

Recipe courtesy of Ina Garten

Grilled Lobster Tails with Herb Butter

Recipe courtesy of The Neelys

Main Lobster Roll

Recipe courtesy of Brandon Biederman

Lobster Mushrooms and Vidalia Onion Tournedos with Bourguignon Trimming Sauce

Recipe courtesy of Lynn Crawford

Black Squid Ink Risotto with Grilled Prawns, Lobster and Green Onion Vinaigrette

Recipe courtesy of Bobby Flay

Black Squid Ink Risotto with Grilled Prawns, Lobster and Green Onion Vinaigrette

Recipe courtesy of Bobby Flay

Lobster Dogs

Recipe courtesy of Barton G.

Lobster Quesadillas

Recipe courtesy of Costa Vanikiotis

Lobster with Mayonnaise

Recipe courtesy of Clarissa Dickson Wright|Jennifer Paterson

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories