This is a classic preparation usually reserved for chicken or veal. It lends itself very well to seafood and especially Florida lobster which can be tough. The gentle pounding of the lobster meat makes it tender and the lemon-butter-wine sauce compliments the richness of the lobster. Leaving the tail flippers attached makes for a colorful and dramatic presentation.

·2 – Lobster Tails
·2 – Eggs – beaten with half of parsley added
·1 Cup Flour – for dredging
·4 oz Melted Butter – clarified or whole (unsalted)
·2 Tbsp Whole Butter – cold
·½ Tsp Shallots – finely chopped
·½ Tsp Garlic – finely chopped
·½ Tsp Parsley – finely chopped
·3 oz Dry White Wine (Pinot Grigio)
·Juice from ½ Lemon
·Salt and Pepper – to taste

Using kitchen shears, remove shell from lobsters by cutting straight down middle of top and bottom, leaving tail flippers intact and attached. Gently pound lobster with a meat mallet until nearly double size and about a half inch thick. Holding tail flippers, dredge meat into flour and egg mixture being careful not to coat flippers.

In sauté pan, heat butter. When butter is hot, place egg-coated lobster tails into pan and allow the egg coating to slightly brown. When tail flippers begin to turn red, turn lobster tails over and add garlic and shallots to pan. Continue to sauté until garlic and shallots are translucent – do not brown garlic and shallots as they will become bitter. Deglaze pan with white wine. Add lemon juice, remaining parsley and salt & pepper. Add cold butter. Remove from heat and stir the sauce to emulsify. Remove the lobster tails and place on plate. Spoon sauce over lobster and serve.

If you want to enjoy more of Chef Tony Corallo’s wonderful creations, check out his Movable Feast Catering Company and Food Truck. Info: 305-304-0340;