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Shrimp and Lobster Franchase




Source of Recipe


RR Inn


List of Ingredients




3 large shrimp, butterflied*

6 ounces linguine

1 small lobster tail, butterflied

2 ounces butter

3 eggs

4 ounces grated cheese

2 ounces parsley

1/2 cup flour

For sauce:

4 ounces butter

2 ounces white wine

1 pinch EACH fresh chives, basil, rosemary, thyme

1/2 fresh lemon



Recipe



* To butterfly, cut the seafood lengthwise, but not quite all the way through. After it's cut, open it up so it is flat for cooking.

Combine eggs, cheese and parsley in a small mixing bowl. Pat shrimp and lobster meat in flour and drop into egg mixture. Heat two ounces of butter in medium skillet. Remove meat from egg mixture and saute on both sides, until light golden brown.

To make sauce, deglaze pan with wine (scrape up browned bits into wine), then add remaining ingredients. Reduce heat. Let simmer 1 minute. Pour entire pan over pasta. Serve with toasted Italian bread.