Rock Lobster Parmigiana Recipe
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Ingredients : Rock Lobster Parmigiana Recipe
4 rock lobster tails(2-10oz pk
3 tbsp olive oil
1 garlic clove, finely minced
1 can tomatoes(16oz)
1/2 tsp salt
1/8 tsp black pepper
1/8 tsp oregano
2 tbsp parmesan cheese, grated
6 mozzarella cheese, thin slice
1. Drop frozen rock lobster tails into boiling salted water; when water
reboil, cook 2 minutes. 2. Drain immediately and drench with cold water.
3. Cut away thin underside membrane; remove meat in one pieces from the
shell. 4. Slice tails in half lengthwise; set aside. 5. Heat oil and
garlic in saucepan; remove from heat and add tomatoes slowly. 6. Add salt,
pepper and oregano; simmer, uncovered, stirring occasionally, until sauce
is thick, 30 to 45 minutes. 7. Spoon a layer of sauce in a shallow baking
dish; add a layer of rock lobster slices; sprinkle with grated cheese. 8.
Repeat layers; cover top with slices of mozzarella. 9. Bake in preheated
400F. oven 20 to 25 minutes, or until cheese is melted and lightly
browned.
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Per Serving (excluding unknown items): 429 Calories; 35g Fat (73.7%
calories from fat); 25g Protein; 3g Carbohydrate; trace Dietary Fiber;
103mg Cholesterol; 679mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean
Meat; 0 Vegetable; 5 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
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