Baked Stuffed Lobster Tails
This recipe can be made in 30 minutes or less, and it is not one of rachael ray's recipes.
Steps
Thaw lobster 1 to 2 days in refrigerator or place in a clean bowl under cool running water until completely thawed.
To make stuffing , tear bread into small pieces.
Chop parsley.
Melt butter in a small skillet over medium heat.
Add parsley and crushed garlic into skillet.
Saute for 30 seconds.
Remove from heat.
Add bread , thyme , salt , and pepper.
If it is not holding together you can add a tiny bit of milk or water.
Mix to blend and set aside.
Heat oven to 450f.
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 , piggyback 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.
Remove from oven when internal temperature .
Ingredients
frozen lobster tails, salt & fresh ground pepper, dry white wine, lemon wedge, white bread, italian parsley, butter, garlic cloves, salt, pepper, thyme