| Recipe: |
6 (5 oz.) rock lobster tails
1 1/2 c. soft bread crumbs
1 c. milk (or half & half)
1 egg, well beaten
1 tsp. dry mustard
1/2 tsp. salt
Dash of cayenne pepper
Few drops Tabasco sauce
1/2 c. coarse soda cracker crumbs
1/4 c. melted butter
Drop lobster tails into boiling, salted water (1 teaspoon salt per quart of water). When water reboils, cook lobster tails for 2 minutes. Drain immediately and drench with cold water. Cut away underside membrane, remove meat, and reserve shell. Dice lobster meat and mix with bread crumbs, milk, egg, dry mustard, salt, cayenne pepper, and Tabasco.
Spoon mixture into reserved shells. Place filled shells in a shallow baking pan. Mix cracker crumbs and butter. Sprinkle over top of filled shells. Bake in a moderate oven (375 degrees) for 30 minutes or until crumbs are richly browned. Makes 6 servings. |
