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| Baked Lobster Tails with Parmesan Topping |
"So scrumptious!"
Ingredients :
- 2 (four ounce) lobster tails
- four lemon wedges
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon butter, melted
- 1 tablespoon creamy salad dressing (inclusive of Miracle Whip®)
- 1 teaspoon ground paprika
Instructions :
| Prep : 20M | Cook : 2M | Ready in : 33M |
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- Preheat oven to 375 stages F (one hundred ninety stages C). Grease an 8-inch baking dish.
- Cut feet and membrane off the lowest aspect of every lobster tail. Run a knife inside the top of every tail to loosen meat from the shell. Squeeze some lemon juice between the meat and pinnacle side of loosened shell.
- Mix Parmesan cheese, butter, creamy salad dressing, and paprika together in a bowl.
- Shape 2 sheets of aluminum foil into boats just huge sufficient to hold lobster tails upright; facets ought to be 1 inch excessive. Set lobster tails stomach-side up in boats. Squeeze extra lemon juice over lobster meat. Spoon Parmesan cheese mixture frivolously on top.
- Set lobster tails in the organized baking dish. Pour in 1/2 inch water across the boats. Place juiced lemon wedges within the water.
- Bake inside the preheated oven till lobster meat flakes easily with a fork, approximately 10 mins. Turn oven to broil; broil until tops are crispy, about 2 mins. Crack oven door open; broil for 1 to two minutes greater.
Notes :
- Substitute mayonnaise for the creamy salad dressing if preferred.
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