Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage.
Pour water into a 13-in. x 9-in. baking dish; place lobster tails in dish. Combine the parsley, salt and pepper; sprinkle over lobster. Drizzle with butter and lemon juice.
Bake, uncovered, at 375° for 20-25 minutes or until meat is firm and opaque. Serve with lemon wedges and melted butter if desired. Yield: 6 servings.
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