X U I G E K A B E F R O M W D A F D S R N R E L I O R B D X S R A L L O N S A C T I S T C B L D A D H Y A A O G E E U H F H E O E W O E H L K A E A X M P T T T A T N T X H D F E Y E S U S I U C I L R E I S K L I S E A E A A L T L E W A D D D A O D S L K R I I Y P M L H N E M H R B M S S D V R D E S R L M E R M T A A I C R E E T B S P O I S E P L A C E D D A G E A L N O X A L T E E E T S D E P R M O T S T E E F R A T S E A L H M E W E E U E M V D O G A E T E E C T E E N R E O A P E H T M S I N Y A L S E E T N B N H D R L O I O A R T S U L L B E E M C D T Y R T X E I T N M A H S A L S N T I D N U O R A A D S E R V I N G I C D H U L E T S N R PERFECT LOBSTER TAIL (Word Search Version) Printed from COOKS.COM Med. lobster tail, one per serving Mixture to baste: 1/2 lb. butter, melted 1/4 c. lemon juice Salt & pepper to taste 2 tbsp. parsley flakes Place lobster tail, hard side up, on broiler pan. Cut down the middle leaving 1 inch of the shell uncut. Loosen meat from around the shell. Pull meat up on top of shell leaving meat attached to end of tail. Slash 6 times crosswise. Bake 20 minutes at 375 degrees basting every 5 minutes. Serve with drawn butter. |