2 oz. Butter
Dash Nutmeg
4 Lobster Tails
1 oz. Balsamic Reduction
½ oz Lemon Juice
1-Cup Flour
Salt and Pepper to Taste
2 oz. Sherry
½ Cup Vegetable Stock
¼ - Cup Chopped Parsley
3-oz. Oil
1-oz. Shallots
2-oz. Heavy Cream
2 Cups Field Green
¼ -Cup Basil (diced)
1. Dredge medallions in flour. Heat oil on high flame (lightly brown). Alligator on both slides. Flambé with sherry and reduce.
2. Add salt and pepper, nutmeg, shallots, lemon juice, vegetable stock (reduce). Add butter, cream, parsley and basil (reduce). Add lobster and heat.
3. Toss greens in balsamic reduction and place on side of plate, place gator on plate, top with lobster and spoon sauce over the top.
