15 minutes (plus 24 hours thawing time)
2 frozen lobster tails, 5 ounces each
2/3 cup dry white wine
* lemon wedges
2 slices bread, lightly toasted
2 tablespoons chopped Italian parsley
2 tablespoons butter
2 cloves garlic, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
Thaw lobster 1 to 2 days in refrigerator or place in a clean bowl under cool running water until completely thawed.
To 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.
Heat oven to 450 degrees.
Split 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.
Pour 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).
Remove from oven when 140 degrees internal temperature. Drizzle pan juices lightly over lobster and serve immediately.
No Nutritional Information Available
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