Roast Lobster wrth Bread Crumb Topping
Roast Lobster wrth Bread Crumb Topping
6 SeaMazz frozen lobster tails, thawed
1 cup dry bread crumbs
2 tablespoons chopped fresh Italian parsley
3/4 teaspoon kosher salt
1/4 cup plus 3 tablespoons extra-virgin olive oil
2 cups dry White wine
Lemon wedges for garnishing
Arrange a radc in the center of the oven, and heat it to 400°F. Cut the shells of the Iobstertails lengthwise, pry the shells slightly open and loosen the meat.
Arrange the lobster tails on a rimmed baking sheet, cut sides up.
Toss together the bread crumbs, chopped parsley and V4 teaspoon of the salt in a bowl; drizzle in 1/4 cup of olive oil, and toss well, until the crumbs are evenly moistened. Sprinkle the crumbs over the cut surfaces of the lobster halves, covering all the meaty parts. Pour the wine and the remaining 3 tablespoons olive oil into the pan around the lobsters (not on the crumbs); sprinkle the remaining salt into the wine and oil, and stir.
Tent the pan of lobsters loosely with a sheet of heavy aluminum foil (don’t let it touch the topping), and carefully set the pan in the oven. Roast for 10 minutes, remove the foil, and roast another 1042 minutes, until the lobster tails are cooked through and the crumbs are crisp and golden.
Serve the lobster tails immediately, placing one on each dinner plate, or all on a big platter to share family-style. Spoon any juices in the pan overthe tails; place lemon wedges on the plates or platter. Makes 6 servings.
6 SeaMazz frozen lobster tails, thawed
1 cup dry bread crumbs
2 tablespoons chopped fresh Italian parsley
3/4 teaspoon kosher salt
1/4 cup plus 3 tablespoons extra-virgin olive oil
2 cups dry White wine
Lemon wedges for garnishing
Arrange a radc in the center of the oven, and heat it to 400°F. Cut the shells of the Iobstertails lengthwise, pry the shells slightly open and loosen the meat.
Arrange the lobster tails on a rimmed baking sheet, cut sides up.
Toss together the bread crumbs, chopped parsley and V4 teaspoon of the salt in a bowl; drizzle in 1/4 cup of olive oil, and toss well, until the crumbs are evenly moistened. Sprinkle the crumbs over the cut surfaces of the lobster halves, covering all the meaty parts. Pour the wine and the remaining 3 tablespoons olive oil into the pan around the lobsters (not on the crumbs); sprinkle the remaining salt into the wine and oil, and stir.
Tent the pan of lobsters loosely with a sheet of heavy aluminum foil (don’t let it touch the topping), and carefully set the pan in the oven. Roast for 10 minutes, remove the foil, and roast another 1042 minutes, until the lobster tails are cooked through and the crumbs are crisp and golden.
Serve the lobster tails immediately, placing one on each dinner plate, or all on a big platter to share family-style. Spoon any juices in the pan overthe tails; place lemon wedges on the plates or platter. Makes 6 servings.
Roast Lobster wrth Bread Crumb Topping
Reviewed by Unknown
on
2/29/2020
Rating:
Reviewed by Unknown
on
2/29/2020
Rating:
