Italian Stuffed Lobster Tail
|Frozen lobster tails||32 Ounce|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||1 Tablespoon|
|Canned tomatoes||7 1⁄2 Ounce, cut up (1 Can)|
|Snipped parsley||2 Tablespoon|
|Tomato paste||1 Tablespoon|
|Dried basil||1⁄2 Teaspoon, crushed|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
Cook lobster tails in boiling salted water to cover about 10 minutes or till done.
Drain; remove meat from shells.
Coarsely chop meat; set meat and shells aside.
In saucepan cook garlic in oil just till lightly browned.
Stir in undrained tomatoes, parsley, tomato paste, basil, salt, and pepper.
Simmer for 10 to 15 minutes or till slightly thickened, stirring occasionally.
Stir in half of the parmesan cheese, the bread crumbs, and lobster meat.
Mound mixture in shells.
Sprinkle with the remaining parmesan cheese.
Broil 5 inches from heat for 6 to 8 minutes or till heated through.