Rock Lobster Parmigiana

Course : Seafoods
Serves: 6
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4 medium rock lobster tails -- (2-10oz pk
3 tablespoons olive oil
1 cloves garlic -- finely minced
16 ounces tomatoes
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon oregano
2 tablespoons parmesan cheese -- grated
6 slices mozzarella cheese -- thin slice

Preparation / Directions:

1. Drop frozen rock lobster tails into boiling salted water; when water reboil, cook 2 minutes. 2. Drain immediately and drench with cold water. 3. Cut away thin underside membrane; remove meat in one pieces from the shell. 4. Slice tails in half lengthwise; set aside. 5. Heat oil and garlic in saucepan; remove from heat and add tomatoes slowly. 6. Add salt, pepper and oregano; simmer, uncovered, stirring occasionally, until sauce is thick, 30 to 45 minutes. 7. Spoon a layer of sauce in a shallow baking dish; add a layer of rock lobster slices; sprinkle with grated cheese. 8. Repeat layers; cover top with slices of mozzarella. 9. Bake in preheated 400F oven 20 to 25 minutes, or until cheese is melted and lightly browned.

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