Recipe - Fluffed Rock Lobster

*** NON NE *****

TO PREPARE: 1) Using a chef's knife or kitchen scissors, cut lengthwise
down the middle through the top of the lobster shell. 2) Pinch the tail
together and crack the last shell section free from the meat. 3) Lay the
shell open so the meat is exposed, and pull the meat from the shell,
leaving it connected at the very end of the tail. Lightly score the
underside crosswise. Each cut should be about 1" apart. 4) Return the shell
to the closed position and lay the meat on top of the shell. Spread the
tail and break the tail muscle with your thumb to keep the tail from
curling when the lobster is cooked. Score the top of the lobster meat
lengthwise down each side and the center if needed. 5) For a special treat,
brush the lobster meat with melted butter and sprinkle with your favorite
seafood seasoning before cooking.

TO BROIL: 1) Place lobster in a shallow pan with enough water to cover the
tail, so it does not burn while cooking. 2) Broil until the lobster meat is
opaque and firm to the touch.

Recipe by: Red Lobster

Posted to recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Feb
17, 1998