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Baking Lobster Tails
Baking lobster tails is not as formidable as it sounds. If they are frozen, they should be thawed out in the refrigerator for 8 hours or in a microwave. They tend to be juicier if done this way. With a kitchen scissors, cut the hard shell of the back leaving the tail intact .Lift out the meat through the slit so that the flesh is exposed to the heat. Preheat the oven to 205° C or 400° F, brush with butter or oil and bake for 10 minutes in a pan of shallow water. |
Lobster tails can also be baked in a microwave. Take thawed out lobster shells. The tails are thawed when the shells are flexible. Cut through the top shells and meat; but not the bottom shell. Spread the tails open, butterfly style, so meat is on top. Place in a shallow baking dish. Pour water on top. Microwave the tails covered, on 50 percent power for 8 minutes. Let stand for 5 minutes covered.
Make the marinade or sauce by mixing butter, orange peel, salt, ginger and chili powder. Microwave uncovered on 100 percent power for 2 minutes. Mix well and pour the mixture over the tails.
Lobster tails can also be done this way. Boil lobster legs for 2 minutes in boiling salted water. Drain immediately. Remove flesh and keep the shell. Dice the meat. Mix with A cup of soft breadcrumbs, 1 cup milk, a well beaten egg, 1 teaspoon dry mustard, salt and pepper. Spoon the mixture back into the shells. Top with butter and breadcrumbs. Place in a shallow baking pan and bake at 375° C for 30 minutes or till the top is browned.
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