Saute of Lobster
|Rock lobster tails||6 Small|
|Seasoned flour||4 Tablespoon (For Coating)|
|Clarified butter||2 Cup (32 tbs) (For Deep Frying)|
|White wine||185 Milliliter|
|Hot water||2 Tablespoon|
|Tomato paste||2 Teaspoon|
|Spring onions||2 , chopped|
|Finely chopped parsley||1 Tablespoon|
|Tabasco sauce||3 Drop|
Remove lobster meat carefully in one piece from tails.
Cut lobster into round pieces 1 cm (1/2-inch) thick, these are known as medallions.
Dip medallions of lobster in seasoned flour and saute gently in clarified butter.
Drain on absorbent paper.
Mix remaining ingredients together in a large shallow saucepan.
Cook lobster gently in sauce for 5 minutes.
Arrange medallions of lobster in tails, pour sauce over and serve immediately.