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Schnitzel is actually the name of my German Shepherd, which is funny because anytime we cook something like this my kids think that we're cooking the dog! This takes the idea of a dish everyone is familiar with but puts a play on it to make it a little more "high-end".
Lobster Schnitzel with Shaved Asparagus and Citrus Vinaigrette (Serves 4)
4 lobster tails
1/2 gallon of water (salted to taste like ocean)
3 oz. white asparagus
3 oz. green asparagus
3 oz. purple asparagus (from farmers market)
1 clove garlic
1/4 cup olive oil
1 cup half and half
3 meyer lemons
2 cups flour
4 cups panko bread crumbs
1 pound butter
Directions: In large stockpot, bring water to boil. Submerge lobster tails and cook for 90 seconds. Remove lobster tails and submerge in ice bath for 10 minutes. Crack shell and remove tail. Butterfly lobster tail, toss in flour, then dredge in egg mixture (whisked cracked eggs), then coat with panko breadcrumbs. Set aside.
Segment 2 of the meyer lemons and juice the other. Mince shallot and garlic and mix with olive oil and meyer lemon juice. Set aside. Take 2 green asparagus spears and two white and blanch in pot of salted water. Set aside in chill in ice bath. Remove and puree asparagus with half and half. Strain through chinois and set aside.
Take all of the asparagus and "shave" them with a peeler (into lengthwise ribbons). In a mixing bowl, toss with vinaigrette and lemon segments and season with salt and pepper.
In a medium high sauté pan, add butter and melt until nutty brown. Place lobster "schnitzels" in butter and sauté for two minutes on each side. Place schnitzel in center of plate and top with asparagus salad. Spoon some of the white and green asparagus purees around the lobster and salad and enjoy.
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