4 each Maine lobster tails, 3 – 4 ounces each
2 tablespoons butter
1 tablespoon parsley, chopped
2 cloves garlic, finely chopped
1 shallot, chopped fine
1 tablespoon fresh basil, chopped
½ lemon, peeled, seeded and chopped
1 cup Japanese bread crumbs
1 teaspoon fresh rosemary, finely chopped
2 tablespoons Parmesan cheese, grated
Cut each lobster tail in half lengthwise and pull the meat from the shell about 2/3 of the way down the tail. Place back in the shell.
In a heavy sauté pan over medium-high heat, add ½ of the butter and ½ of the garlic. Place lobster tails, meat-side down, in the sauté pan and cook for 2 – 3 minutes. Turn and add remaining ingredients except cheese and bread crumbs and cook for 2 more minutes. Remove lobster from sauté pan and set aside.
Add bread crumbs to the sauté pan and stir until hot. Remove from heat and spoon about 1 – 2 tablespoons of the mixture on top of each lobster tail. Place a pinch of Parmesan over the top of each tail and place under the broiler for about 30 to 40 seconds, until golden brown. Serve with melted butter.