Roasted Lobster Tail

Roasted Lobster Tail with Spring Legumes, Meyer Lemon Nage

Recipe provided by Chef Georges Perrier


1 ea  4 oz Lobster Tail (lightly Poached and split in half)
1 tbl canola oil
2 tbl butter
2 Meyer lemons, segmented
1 tbl parsley chiffonade
4 ea baby carrots
1 oz English Peas (peeled, blanched and peeled again)
1oz fava beans (peeled, blanched and peeled again)
Extra virgin olive oil
1/2 cup chicken stock
In a small pot warm the chicken stock to a simmer, add the vegetables and cook until warm. Set Aside. In a small sauté pan add the tbl of canola oil and 1 tbl of butter. Brown the butter and lay the lobster flesh side down and sear until golden brown. Flip the lobster and finish cooking, basting the whole time. Finish your vegetables with the lemon segments and emulsify the butter into the vegetables. Pour the vegetables and butter sauce into a serving bowl. Top with lobster tail. Finish with fresh parsley.


 

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