°2 envelopes (250g) soft cream cheese
°½ cup (125 ml) sugar
°1C (5ml) vanilla
°2 oz (60 g) semisweet baking chocolate, melted
°1 C (15 mL) red food coloring
°1 sachet (168 grams) prepared with chocolate biscuit crust
* What will you need
1 preheat oven to 400°F (204°C). Using kitchen shears, cut off the top of the lobster tail shell by making a straight cut through the middle toward the fan.
Do not cut the fan or the meat. Gently separate the sides of the shell, and make the opening large enough to work the meat through. Remove the rind from the shell – you can do this with a spoon or with your fingers.
Carefully lift the body out of the opening, but don’t separate it completely from the tip of the tail. Press the crust closed, then spread the flesh on the crust over the cut.
Using a sharp knife, slice the meat in half lengthwise. Open the flesh like a butterfly and place it back on the shell.
2 Place the lobster tails in a shallow baking dish. In a small bowl, mix the butter, lemon juice, chives, garlic powder, and paprika. Reserve 3 tablespoons. (45 ml) of the mixture. Brush the lobster meat evenly with the remaining butter mixture.
3 Bake for 12 to 15 minutes. Brush with reserved butter mixture, or serve as a side dish. Served with fresh lemon slices.
4 Cooking tip: Can you tell if the lobster tail is well done? Like shrimp, lobster is best cooked when its flesh is firm and opaque. The rind will also turn bright red, but this will likely happen before the meat is fully cooked.
Make sure the meat is white, and that no translucent gray bits remain. You can also use a thermometer: once the internal temperature of the meat is 140°F (60°C), you’re set!