TheMetalChef
07-21-2009, 06:08 PM
Dieters beware, you'll gain two pounds reading the recipe! :)
4 4-oz lobster tails (RAW, NOT PRE-COOKED)
1/4 lb thinly sliced prosciutto (roughly 8 slices)
Herbed butter (see below)
2 C dry white wine (Sauv Blanc will do nicely)
1/2 C heavy cream
1 t light olive oil (well, you can use EV, but it's a waste)
Herbed butter:
4 T butter
1/2 T dry tarragon
1/4 t garlic powder
1/4 t wasabi powder (optional)
Combine all ingredients in a stand mixer. Whip until light and fluffy.
Remove lobster meat from tails (keep it separate, you'll need the portions correct). Spread each portion of chopped tail meat onto two slices of prosciutto. Add a line (roughly 1 T) of the herbed butter across the center, and roll them up.
Heat the olive oil in a saute pan over medium-high heat. Place rolls in pan, saute on each side until prosciutto begins to crisp and lobster is just cooked through, roughly 1 1/2 minutes on each side (all four sides, that is).
Remove rolls and set aside. Turn heat down to low, deglaze the pan with the wine, then add the cream and reduce. Add salt to taste.
Slice the rolls (should be about 3 pieces per roll) and drizzle the cream sauce over top. Serves 4.
I like to serve this with a nice light rice/vegetable combination. The lobster actually stands up beautifully to the prosciutto, with the tarragon enhancing the natural sweetness of the meat.
4 4-oz lobster tails (RAW, NOT PRE-COOKED)
1/4 lb thinly sliced prosciutto (roughly 8 slices)
Herbed butter (see below)
2 C dry white wine (Sauv Blanc will do nicely)
1/2 C heavy cream
1 t light olive oil (well, you can use EV, but it's a waste)
Herbed butter:
4 T butter
1/2 T dry tarragon
1/4 t garlic powder
1/4 t wasabi powder (optional)
Combine all ingredients in a stand mixer. Whip until light and fluffy.
Remove lobster meat from tails (keep it separate, you'll need the portions correct). Spread each portion of chopped tail meat onto two slices of prosciutto. Add a line (roughly 1 T) of the herbed butter across the center, and roll them up.
Heat the olive oil in a saute pan over medium-high heat. Place rolls in pan, saute on each side until prosciutto begins to crisp and lobster is just cooked through, roughly 1 1/2 minutes on each side (all four sides, that is).
Remove rolls and set aside. Turn heat down to low, deglaze the pan with the wine, then add the cream and reduce. Add salt to taste.
Slice the rolls (should be about 3 pieces per roll) and drizzle the cream sauce over top. Serves 4.
I like to serve this with a nice light rice/vegetable combination. The lobster actually stands up beautifully to the prosciutto, with the tarragon enhancing the natural sweetness of the meat.