INGREDIENTS:
Lobster Tail about 4-6 oz.
Notch of Butter
Tabasco
Paprika
Lemons
Rinse off Lobster (it should be defrosted). With a large sharp knife or poultry
sheers, cut through the top shell of the Lobster.
Gently pull out the meat and rest on top of the shell.
Melt a notch of butter with a small dab of Tabasco.
Put into baking pan with a bit of water on the bottom so it can steam through the
other bottom shell. Pour the Butter sauce over the meat, sprinkle just a bit of
Paprika over and bake 350*F for about 15 minutes, until the meat is all white.
Plate and pour over the juices. Serve with Lemon wedges.
TO COOK A WHOLE LOBSTER:
Basically most live Lobster are 1 and 1/2 pound. You simply bring a tall large
pot of water to boil, then drop the Lobster in and cover. It takes approx 15 min
to boil. The shell will turn a bright orange/red when finished.
NOTE: Don't remove the rubber bands from the claws before cooking, and be
carefull around the tail when it is still alive as the tail snaps. Just grab it from the
very top of the Lobster.
You'll need some nut crackers to open the claws and a sharp knife to cut
through the tail section to remove the meat.
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