Almond Crusted Lobster Tail

Defrost the lobster tail.

With a sharp knife, make an incision on the top of the lobster, starting from the tail to the head.

Without cutting all the way to the button, pull the meat out of the shell.

Set the lobster shell aside. Make three plates, one with flour, one with bread crumbs, almonds and thyme, and one with beaten eggs, salt and pepper.

Drench the top portion of the lobster in the flour, then into the egg wash and finally into the almond mixture (leaving the button without any breading).

Preheat oven to 495 degrees F.

In a large saute pan, heat vegetable oil on medium temperature and cook 2 lobsters at a time, 1-2 minutes on each side (make sure that the almonds do not burn).

Place the lobster shell and fried lobster on a baking pan for 10-12 minutes.

Set on a plate with the lobster shell in the button and the lobster meat on top.