-
1
Remove the meat of the lobster tails, making sure to keep them intact.
-
2
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.
-
3
Repeat with each tail.
-
4
Place the panko and flour and in separate shallow dishes.
-
5
Season the flour with salt and pepper.
-
6
Place the egg in another dish.
-
7
Place the dishes in the order of egg, flour and panko.
-
8
Take a lobster tail and rinse with the egg, letting the excess drip off before placing it in the flour, lightly coating both sides.
-
9
Finally press the lobster into the panko, pressing on both sides to coat evenly.
-
10
Set aside and repeat with the remaining tails.
-
11
Reduce the wine and shallots to one-fourth in a medium saucepan over medium high-heat.
-
12
Add the chicken stock and reduce by half.
-
13
Add the key lime juice and bring to a simmer.
-
14
Reduce the heat to low and slowly whisk in the cold butter.
-
15
Check for seasoning and keep warm.
-
16
Heat the clarified butter in a medium-to-large skillet over medium heat.
-
17
Sear the lobster tails until golden brown, about 3 minutes per side (these can be done in batches).
-
18
Be careful not to overcook: the lobster is done when it begins to become firm to the touch.
-
19
Serve with the sauce and enjoy.
