Recipe courtesy of Aboud Kobaitri
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

  • Four 6-ounce lobster tails
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • Salt and pepper
  • 1 large egg, beaten
  • 1/2 cup white wine
  • 1 shallot diced
  • 1/4 cup chicken stock
  • 2 ounces key lime juice
  • 1 stick (8 tablespoons) unsalted butter, cold and cut into cubes
  • 1/4 cup clarified butter

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.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Jaeger Schnitzel

Recipe courtesy of Susan Vu

Veal Schnitzel

Recipe courtesy of Michael Symon

Wiener Schnitzel

Recipe courtesy of Susan Vu

Chicken Schnitzel

Recipe courtesy of Gene Voss|Oleg Voss

Chicken Schnitzels

Recipe courtesy of Wayne Harley Brachman

Panko Schnitzel with Apple Salsa

Recipe courtesy of Roger Mooking

Chicken Schnitzel with Saffron Aioli

Recipe courtesy of Balaboosta

Sausage Schnitzel with Quick Sauerkraut

Recipe courtesy of Brian Boitano

On TV

Food's Greatest Hits

7:30am | 6:30c

Food's Greatest Hits

8:30am | 7:30c

Food's Greatest Hits

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Burgers, Brew & 'Que

5:30pm | 4:30c

Big Bad BBQ Brawl

6:30pm | 5:30c

Big Bad BBQ Brawl

7:30pm | 6:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c

Cheap Eats

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here