L'Arragosta Ala Sirena
(Lobster of the Mermaid)
Compliments of DiSalvo's Station
325 McKinley Avenue
Latrobe, PA 15650
(724) 539-0500

INGREDIENTS:
· ½ cup grated Parmesan
· ½ cup extra virgin olive oil
· Salt and white pepper to taste
· 1 (6 ounce) South African lobster tail
  (or substitute 2-4 U/10 shrimp)
· Juice from one lime
· 2 sprigs from cilantro (finely minced)
· Pam vegetable spray

METHOD:
Parmigiano Crepe: Heat large Teflon skillet covered with vegetable spray. Sprinkle Parmigiano cheese evenly in pan. Sauté until golden brown and turn and brown. Remove crusted Parimigiano and place onto cutting board while still warm. Slice in 2-inch strips.

Combine olive oil, cilantro, lime juice, salt and white pepper for the infusion sauce and let rest. Peel and devein shrimp. Lightly dredge shrimp in olive oil, salt and pepper. Heat sauté pan with 2 tbsp. olive oil and sauté shrimp until tender and bright red in color. Drizzle olive oil infusion on shrimp and plate. Arrange crusted Parmigiano strips over shrimp and serve.

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