December 11, 2010

Broiled Lobster Tails

4 Lobster Tails, 6 to 7 oz each
   2 Tbsp finely crushed Saltine Crackers
   2 Tbsp grated Parmesan Cheese
   1 1/2 tsp minced fresh Parsley
   1/8 tsp Paprika
   1 Tbsp Margarine, melted
   2 Tbsp Chablis, or other dry White Wine
   2 Tbsp Lemon Juice
   1 clove Garlic, crushed
   Vegetable Cooking Spray

Make a lengthwise cut through the top of 1 lobster shell, using kitchen shears, and press shell open. Starting at the cut end of the tail, carefully loosen the lobster meat from bottom of the shell, keeping meat attached at end of tail; lift meat through top shell opening, and place on top of shell. Repeat procedure with remaining lobster tails. Place lobster tails on a rack coated with cooking spray, and place rack in a shallow roasting pan. Combine cracker crumbs, Parmesan cheese, minced parsley, and paprika in a small bowl, then stir in melted margarine. Set aside. Combine wine, lemon juice, and garlic and stir well. Brush lobster with half of wine mixture. Broil 5-1/2 inches from heat for 9 minutes or until lobster flesh turns opaque, basting with remaining wine mixture after 5 minutes. Sprinkle crumb mixture evenly over lobster, and broil an additional 30 seconds. Serves 4.

Found on: fishex

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