As previously mentioned, separated the tail from the carapice. I prefer freezing the tails. Then it is easier to remove the meat. Take a pair of scissors and cut the membrane from the underside of the tail section (after thawed). Remove it and discard, keeping the shells. Remove the meat.
The following recipe is called "Lobster Diablo"
2-4 tails Florida/ Caribbean lobster meat (shells reserved)
1 med onion, minced
2-3 cloves garlic minced
1 large red bell pepper seeded and coarsly chopped
1 large yellow bell pepper seeded and coarsly chopped
Cayenne Pepper
Colemans dry mustard
White Wine (1/4 cup)
1/3 cup Italian bread crumbs
butter
Parmesan cheese, grated.
Old Bay Seasoning
Heat 2-3 tbs butter in med skillet until bubbling. Add onion, peppers and garlic. Saute
until softened and onions are translucent. Add 1-2 tbs butter, mustard to taste, wine, Old Bay and cayenne to taste. Add lobster meat, saute a couple minutes, until translucent, adding more wine as needed to keep moist. Add bread crumbs and turn off heat, stirring constantly until a stuffing like mixture. Add wine to keep moist if needed.
Stuff mixture into reserved shells, dot with butter, sprinkle with parmesan cheese and broil until lightly browned on top.
Serve immediately and enjoy!
Craig