BROILED LOBSTER TAILS

BROILED LOBSTER TAILS​



Yield: 2 servings

Source: "The New Family Cookbook for People With Diabetes"

Info:

The New Family Cookbook For People With Diabetes | Diabetic Gourmet Magazine



INGREDIENTS



- 2 lobster tails (about 1 pound total)

- 2 teaspoons margarine, melted

- 2 teaspoons fresh lemon juice

- 2 teaspoons chopped shallots, or 1 clove garlic, minced

- 1 teaspoon olive oil

- 1 tablespoon dried bread crumbs

- 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme

- 1 tablespoon chopped fresh parsley

- 1 small clove garlic, minced

- 1 small lemon, cut in wedges



DIRECTIONS



Preheat the broiler.



With kitchen shears, cut the top membrane from each lobster tail

and discard. Place the tails, shell side up, on the broiler pan.



Broil for 8 minutes about 5 inches from the heat source. Turn

the tails over and brush with melted margarine and 1 teaspoon

of the lemon juice. Broil 4 to 5 minutes longer, or until the

lobster meat is opaque.



While the lobster is broiling, prepare the topping. In a small

non-stick skillet, saute the shallots in olive oil until soft.

Stir in the bread crumbs and the remaining 1 teaspoon lemon

juice. Cook until the crumbs are lightly browned.



Place the topping on the lobster tails; broil

for 30 seconds. Serve with lemon wedges.



Nutritional Information Per Serving (1 lobster tail):

Calories: 197; Fat: 7 g, Cholesterol: 90 mg, Sodium: 549 mg,

Carbohydrate: 6 g, Dietary Fiber: 0 g, Sugars: 2 g, Protein: 26 g

Diabetic Exchanges: 1/2 Starch, 4 Very Lean Meat, 1/2 Fat



RECIPE FROM THE ARCHIVE:

Chile Corn Pudding

http://diabeticgourmet.com/recipes/html/336.shtml
 

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