Lobster Cutlet Parmesan
Ingredients
4 - 6 oz lobster tails
Salt and pepper
1/2 cup flour
2 eggs
3 tablespoons milk
1 - 1 1/2 cups breadcrumbs
1 cup olive oil for frying
1 cup marinara sauce
12 slices mozzarella cheese
Melted clarified butter for serving
Directions
Remove the shell from the lobster tails leaving the tail intact. Butterfly each one and pound thinly. This actually makes the lobster tail seem bigger, which is a good thing. Season with salt and pepper.
Beat the eggs with the milk in a shallow bowl. Place the flour in another plate and breadcrumbs in another. Coat each lobster tail with flour and dip each into the egg then breadcrumbs to fully coat.
Heat the olive oil in a large frying pan and fry until golden on each side.
Spread marinara sauce in an ovenproof skillet. Place the lobster over top and top each cutlet with 3 slices of mozzarella. Place the skillet in a 400 degree oven for about 10-12 minutes or until the cheese is melted and sauce is bubbly.
