2 envelope (250 g) cream cheese, softened
1/2 cup (125 mL) sugar
1 C. (5 ml) Vanilla
2 oz (60 g) semi-sweet chocolate for baking, melted
1 C. (15 ml) red food coloring
1 envelope (168 g) prepared chocolate cookie crumb crust
* WHAT YOU’LL NEED
1 Preheaat oven 400 ° f (204 ° C). Using kitchen scissors, cut open the top of the lobster tail shell by making a straight cut down the middle towards the fan.
Do not cut the fan or the flesh. Gently separate the sides of the shell, making an opening just large enough to work the flesh. Poke the flesh out of the shell – you can do this with a spoon or your fingers.
Carefully lift the flesh out of the opening, but do not completely detach it from the tip of the tail. Press the shell to close it, then spread the flesh on the shell, above the cut.
Employing sharp kniife, cutting meat length-wise half-way up. Open the flesh like a butterfly and place it back on the shell.
2 Placing lobster tails in shallow baking-dish. In a small bowl, combine the butter, lemon juice, chives, garlic powder and paprika. Reserve 3 tbsp. (45 ml) of the mixture. Brush the lobster meat evenly with the remaining butter mixture.
3 Baking about 12 to 15 min Brush with reserved butter mixture, or serve as a side dish. Serving with freshly lemon wedges.
4 Culinary tip: Can you recognize when the lobster tail is well done? Like shrimp, lobster is well done when its flesh becomes firm and opaque. The shell will also turn bright red, but this is likely to happen before the flesh is fully cooked.
Make sure the flesh is white, and that there are no translucent gray parts left. You can also use a thermometer: once the internal temperature of the meat is 140 ° F (60 ° C), you are ready!