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1
Remove lobster tails from shell and rinse under cold water.
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2
Butterfly each tail by slicing tail down the center, being careful not to cut all the way through.
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3
Spread the tail, and flatten slightly with palm of hand.
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4
Mix eggs, parlsey and black pepper in shallow bowl.
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5
Spread flour on piece of waxed paper.
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6
Melt butter in large heavy skillet (cast iron preferred) with 2 tbls olive oil over low heat.
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7
When butter mixture is hot, lightly flour each side of the tails, then coat each side with egg mixture and place immediately in pan.
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8
Saute lobster approximately 2 minutes each side until lightly brown.
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9
Remove lobster to platter and cover with aluminum foil to keep warm.
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10
Add wine, chicken broth, and lemon juice to pan using wire whisk.
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11
Bring to a boil, reduce heat and continue whisking until mixture is reduced by about 1/3.
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12
Add scallions, shallots, garlic, and salt and pepper to taste.
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13
Simmer approximately 5 minutes.
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14
Mix cornstarch with water to dissolve.
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15
Slowly add to sauce, whisking constantly until sauce coats back of spoon.
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16
Place lobster into sauce and heat for a minute or two.
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17
Place cooked angel hair pasta in individual pasta bowls.
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18
Spoon lobster tail and sauce over pasta.
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19
Enjoy.
