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Lobster en Brochette

ingredients

serves: 6
1 lobster, about 1 kg (2 lb) 6 large mushrooms
4 bacon rashers
dry breadcrumbs
lemon slices and parsley sprigs for garnish

for the french dressing

1/2 cup olive oil
2 tablespoons lemon juice
salt
freshly ground pepper
1 garlic clove (optional)

method

1. Remove meat from the lobster tail and take out the intestine.

2. Cut meat into 3 cm (1 1/4 inch) pieces.

3. Marinate for 1 hour in French dressing (see below).

4. Wipe mushrooms and cut into quarters.

5. Remove rind from bacon and cut into squares.

6. On 6 skewers thread lobster pieces alternately with mushrooms and bacon, brush well with French dressing.

7. Cook under a moderately hot grill for 5 to 8 minutes, turning frequently and basting during cooking.

8. When cooked, roll in breadcrumbs, baste again and brown lightly.

9. Place on a heated platter, garnish with lemon slices and parsley and serve as an entree.

for the french dressing

1. Place ingredients in a screw top jar, seal and shake well to combine.

2. Add a cut clove of garlic if desired, let stand for 1 hour, remove garlic and shake again before using.

Note: Substitute 500 g (1 lb) green lobster tails for whole lobster. If frozen, thaw in refrigerator.

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