2frozen lobster tails, 5 ounces each,
2/3cupdry white wine,
2slicesbread, lightly toasted,
2tablespoonschopped Italian parsley,
1Thaw lobster 1 to 2 days in refrigerator or place in a clean bowl under cool running water until completely thawed.
2To make stuffing, toast bread until golden. Tear into small pieces and pulse in blender to make 1/2 cup crumbs. Chop parsley. Melt butter in a small skillet over medium heat. Add parsley and crush garlic into skillet; Sautè 30 seconds. Remove from heat. Add breadcrumbs, salt and pepper. Stir to blend and set aside.
3Heat oven to 450 degrees.
4Split top side of lobster shell down center with scissors, keeping tail fan intact. Pull shell open; lift tail meat, leaving it attached at fan end, and lay over top of shell, "piggy back" style. Make a cut down center of meat 1/4-inch deep. Season with salt and pepper.
5Pour wine into an 8 x 8-inch baking dish. Place lobster tails in dish. Spoon stuffing over top of meat. Bake 10 to 12 minutes in center of oven, until meat turns from translucent to opaque (white).
6Remove from oven when 140 degrees internal temperature. Drizzle pan juices lightly over lobster and serve immediately.
No Nutritional Information Available