Broiled Lobster Tail

Lobster prepared without all the lbs of butter added to it is a great source of protein for any diet. It's low in fat, high in omega 3's not to mention, very tasty. With this recipe, I took a perfect tasting meal and made it a perfect healthy & tasty meal. I've removed the butter from the recipe and replaced it with an omega rich margarine, made from flax seed oil and white wine sauce. The taste is phenomenal and you won't have to feel guilty for eating every last bite. I prefer to use a Riesling for this recipe as it is sweeter and compliments the delicate lobster better but, feel free to use any of your favorite white wines for this.

2 fresh lobster tail
4 tablespoons Smart Balance Omega 3 butter.
3 shallots, finely minced
1 clove garlic minced
1/4 cup Riesling wine.
Pinch of salt (to taste)
1/2 teaspoon freshly chopped parsley
Fresh ground pepper.

Set your broiler for high and move your rack to the center of the oven.

Prepare the wine sauce by boiling down the shallots and garlic in some of the wine. Continue cooking over low heat and allow the blend to cool a bit before adding the other ingredients. About 15 minutes. Add in parsley and ground pepper, whisk in room temperature butter then, add a pinch of salt. Add wine and continue to stir over low heat. Let simmer 5 minutes.

Prepare lobster tail by placing on a medium cookie sheet and carefully cutting down the center of top side of lobster shells, lengthwise. Pull shell apart and gently pry shell from the meat but, keep the back tail connected to the shell. Once all the meat except for the meat attached to the tip of the tail yet, is freed, hold the meat while squeezing the shell together to close the gap and lay the meat on top of the shell. Cut a small slit in the top center of the meat and fold the loose part of the meat over the shell. Cut two more small slits on either side of the center cut and spoon wine sauce over the meat.
Broil lobster tails for 5 minutes and spoon more wine sauce over the meat. Broil 5 minutes more or until meat is no longer opaque in color. It may take a few more minutes, depending on your oven.