INGREDIENTS - LOBSTER PICCATA Lobster Medallion (cut in 3 pcs) 6 oz All purpose flour 2tbsp Egg 3 no. Parmesan Cheese 2 tbsp Fried Capers 1.5 tsp Salt to taste White pepper Powder 1/4th tsp Lemon juice 1 tsp Oil 1 tbsp Butter 1tbsp INGREDIENTS - LEMON PASTA Al dente cooked Angel Hair pasta - 3 oz Lemon rind - 1/4th Lemon Lime Juice - ½ Lime Salt - to taste Pepper - to taste Extra Virgin Olive Oil - 1.5 tsp Cherry Tomato Halves - 3 no. Tomatoes Blanched asparagus - 2 no. Asparagus (cut into 3 pcs. each) Chopped Parsley - ½ tsp DIRECTIONS - LOBSTER PICCATA Marinate the lobster medallion with salt, pepper & lime juice, keep aside. Make the batter by mixing 3 eggs with the & oil. Cook till golden & then drain on a paper towel. DIRECTIONS - LEMON PASTA Warm some olive oil in a pan add the cherry tomatoes followed by the pasta. Season with salt & pepper. Add the blanched asparagus & finish with a squeeze of lime followed by the lemon rind & chopped parsley. horizontally across the plate. GRACE BAY CLUB For Dining Reservations at Grace Bay Club: (649) 946-5050 | Email: firstname.lastname@example.org | Visit OpenTable.com GRACEBAYCLUB.COM
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