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Broiled Lobster Tails with White Wine
Serves 4
4 1.5 lb Fresh Eddy Lobsters (see order page)
2 tbs Saltine Crackers, crushed
2 tbs Fresh Parmesan, grated
2 tsp Fresh Parsley, chopped
dash of Paprika
1 tbs Butter, melted
2 tbs Dry White Wine
5 tbs Fresh Lemon Juice
2 cloves Garlic, minced
Parboil the lobsters in salted water for 2 minutes. Remove the tails and return the bodies and claws to the boiling water for another 10 to 13 minutes. Make a lengthwise cut through the top of the tail shells and press open. Place the tails on a roasting pan. Combine the cracker crumbs, parmesan, parsley and paprika in a small bowl and stir in the melted butter. Set aside. In another bowl, combine the wine, lemon juice and garlic and stir well. Brush the tail meat with half the wine mixture. Broil 5 1/2 inches from the heat for 9 minutes, basting with the wine mixture after 5 minutes. Sprinkle the crumb mixture evenly over the tails and broil an additional 30 seconds. Serve immediately.
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