{"id":1876,"date":"2014-11-05T16:48:43","date_gmt":"2014-11-05T23:48:43","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=1876"},"modified":"2019-02-10T11:52:38","modified_gmt":"2019-02-10T18:52:38","slug":"lobster-tail-with-claws","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/lobster-tail-with-claws\/","title":{"rendered":"Lobster Tail with Claws"},"content":{"rendered":"

\"Lobster<\/a><\/p>\n

Lobster Tail with Claws Ingredients:<\/p>\n

1 Lobster Tail, thawed
\n2 Claws
\n2 tbsp Olive Oil
\nPaprika, a few shakes
\n1 tbsp Butter, softened
\n1 sprig Fresh Parsley, chopped
\n1 Garlic Clove, minced or chopped
\n1\/4 cup Hot Water<\/p>\n

Cut the Lobster Tail down the center of the top center towards the fan of the tail.  Pull the meat out and prop over the top of the shell, leave the meat attached at the very end of the fan tail.  Fully coat the meat with Olive Oil, then shake Paprika over the top.  Place in an Oven safe dish and bake at 375 degrees 1 1\/2 minutes per oz.  For example, 10 oz Lobster Tail bakes for 15 minutes.  If the claws weren’t previously cooked, add them to the baking, otherwise wait for the broil.  After baking, mix the Butter, Garlic and Parsley together and smear over the top of the Lobster meat.  Place the Claws inside the dish and add the water. Then place the Lobster back in the oven under a High Broil, approximately 6 to 8 inches away from the heat and cook for another 3 to 5 Minutes.  Watch it carefully so it’s not to burn, but allow a nice crisp golden color over the top.<\/p>\n