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Preparation time
15 minutes
Total time:
35 minutes
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Ingredients
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4 lobster tails, thawed
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60 ml (1/4 cup) butter, melted
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2 garlic cloves, minced
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10 ml (2 tsp.) fresh lemon juice
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15 g (1 tbsp.) fresh parsley, minced
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1 ml (1/4 tsp.) salt
Sides
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30 ml (2 tbsp.) vegetable oil
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250 g (1/2 bag) Compliments frozen grilled vegetables
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600 g cooked rice
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Directions
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Preheat the oven to 205°C (400°F).
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Make a straight, centered cut on the top of the lobster tail shell with kitchen scissors, without cutting into the end of the tail or the lobster meat. Extract the flesh from the shell, without detaching it from the end of the tail and then place it on the closed shell.
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With a knife, incise the flesh to open it like a butterfly.
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Place the lobster tails in an ovenproof baking dish.
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In a bowl, combine the melted butter, garlic, lemon juice, parsley, and salt. Reserve half of the butter mixture and brush the rest evenly over the flesh of the lobster tails.
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Bake for 12 to 15 minutes or until a thermometer inserted into the flesh indicates an internal temperature of 60°C (140°F).
Sides
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Heat vegetable oil in a large skillet over medium-high heat.
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Add frozen vegetables and cover. Cook for 3 minutes, remove the lid and stir. Cook 3 to 5 minutes longer or until desired texture is achieved. Season to taste.
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Brush lobster tails with reserved butter before serving with grilled vegetables and rice.
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