Broiled Lobster Tails

Course : Seafoods
Serves: 4
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4 medium lobster tails -- (6- or 7- ounce)
1 spray vegetable cooking spray
2 tablespoons finely crushed saltine crackers -- (4 cups)
2 tablespoons grated parmesan cheese
1 1/2 teaspoons minced fresh parsley
1/8 teaspoon paprika
1 tablespoon reduced-calorie margarine -- melted
2 tablespoons Chablis or other dry white wine
2 tablespoons lemon juice
1 clove garlic -- crushed

Preparation / Directions:

Make a lengthwise cut through the top of 1 lobster shell, using kitchen shears, and press shell open. Starting at the cut end of the tail, carefully loosen the lobster meat from bottom of the shell, keeping meat attached at end of tail; lift meat through top shell opening, and place on top of shell. Repeat procedure with remaining lobster tails. Place lobster tails on a rack coated with cooking spray, and place rack in a shallow roasting pan. Combine cracker crumbs, Parmesan cheese, minced parsley, and paprika in a small bowl; stir in melted margarine. Set aside. Combine wine, lemon juice, and garlic; stir well. Brush lobster with half of wine mixture. Broil 5-1/2 inches from heat 9 minutes or until lobster flesh turns opaque, basting with remaining wine mixture after 5 minutes. Sprinkle crumb mixture evenly over lobster, and broil an additional 30 seconds.

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