Friulian Dishes - Lobster tails with San Daniele prosciutto and cannellini bean puree
A few raw ingredients and under 10 minutes of cooking make this an easy, delicious recipe.
2-4 thin slices San Daniele prosciutto
1 cup cannellini beans
1/4 cup chopped onion
1/4 cup chopped carrot
1/3 cup chopped celery
garlic clove, minced
3 tablespoons extra virgin olive oil
salt and pepper
Simmer beans in 2 cups vegetable broth or fish broth with a bay leaf until tender, drain and discard bay leaf, puree with 2 tbs evoo and season with salt and pepper.
Remove main lobster tail from shell. Wrap with prosciutto. Brush with olive oil. Bake at 350 in oven for 6-7 minutes or until prosciutto is crispy. Slice and place over puree of beans. Garnish with chopped terragon.