| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Lobster; cleaned and split in half lenthwise |
| 1 |
|
Clove garlic; minced |
| 1 |
tb |
Parsley; minced |
| 4 |
tb |
Butter |
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Tomato sauce |
| 2 |
|
Red chili peppers; minced |
| 1 |
ts |
Oregano |
|
|
Salt and pepper; to taste |
| 1 |
tb |
Grated; fresh Parmasano Reggiano |
| 2 |
tb |
White wine |
INSTRUCTIONS
Place split lobsters and claws in 400° oven for 10 minutes. Remove meat,
break into bite-size pieces, and set aside. Be sure not to break the large
outer shells.
Brown garlic and parsely in butter and oil. Add tomato sauce, chili
peppers, oregano, and salt and pepper, to taste. Simmer for 5 minutes.
Remove from heat, add lobster meat, cheese, and wine. Blend well and fill
lobster shells with the mixture. Bake, uncovered, in 300° oven for 25
minutes.
Posted to TNT Recipes Digest by Patricia McGibbony-Mangum
<pmangum@primenet.com> on Feb 12, 1998
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