1 5oz Lobster Tail 1 Tbs Fresh chopped Parsley
2 Eggs Beaten 1 Tbs Fresh chopped Thyme
1 Cup Flour 1 Tbs Fresh chopped Basil
2 Bunches of Fresh Spinach 1/2 Cup White Wine
Garlic 1/4 lb Unsalted Butter
salt & pepper 1/4 Cup Capers
Method: Season flour with salt and pepper. Mix 1/2 herbs and eggs. Dredge lobster meat (removed from tail) in flour then in egg mixture. Get a nonstick sauté pan hot and add oil. Place lobster into hot oil and turn down to medium heat. Cook on each side for 2 to 3 minutes until golden brown. Remove from pan and pour out grease. Add garlic, herbs and capers, cook for 1 minute. Add white wine and cook down by half. Add spinach and cook until just wilted. Finish with whole cold unsalted butter (Note : At this point remove from flame so sauce does not break). Season to taste.