Rock Lobster Parmigiana Recipe - Cooking Index
Rock Lobster Parmigiana Recipe - Cooking Index
| 4 | Rock lobster tails - (2-10oz pk | |
| 3 tablespoons | 45ml | Olive oil |
| 1 | Garlic clove - finely minced | |
| 1 | Tomatoes | |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/8 teaspoon | 0.6ml | Black pepper |
| 1/8 teaspoon | 0.6ml | Oregano |
| 2 tablespoons | 30ml | 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.
Source:
Michael Lomonaco
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