Ingredients
lobster tail ea. 2 – split and cleaned
plum tomatoes lb. 2 – cored and cut in half
olive oil oz 6
scallions bch. 1 – slice fine
Thai chili pepper ea. 1 – cut in half
Directions
- Slice the lobster tail into bite size peaces hold in metal bowl.
- Place the tomato halves on a baking pan with 2 inch sides toss with oil and chili. Arrange the tomatoes skin side upon the pan evenly spaced. Roast the tomatoes in a 375 dg. Pre-heated oven for 15-20 min, until they start to brown nicely. Remove the tomatoes from the oven and pull off the skins.
- Put EVERYTHING remaining on the roasting pan on top of the lobster while it is still very hot, stir and let set in a warm place until the lobster is cooked through
- Mix in scallions to finish and season with salt and pepper
