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What You Need:
(To Serve: 6)
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3 tablespoons olive oil
2 cups chopped onions
2 teaspoons minced garlic
3 cups crushed canned plum tomatoes
½ teaspoon dried oregano
Dash of dry mustard
Dash of sugar
¼ cup finely minced parsley
1 tablespoon finely minced dill
Pepper to taste
12 frozen baby lobster tails, thawed
1 cup all-purpose flour
1 stick (¼ pound) butter
4 large tomatoes, peeled and cut into ¼-inch-thick slices
¾ pound feta cheese, crumbled
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Translate this recipe:
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| How To Cook: |
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1. Preheat oven to 375°.
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2. Heat oil in a saucepan. Add onion and gently saute until wilted. Add garlic, plum tomatoes, oregano, mustard, sugar, parsley, dill, and
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3. Heat oil in a saucepan. Add onion and gently saute until wilted. Add garlic, plum tomatoes, oregano, mustard, sugar, parsley, dill, and pepper.
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4. Simmer for 30 minutes, or until sauce is moderately thick. Thaw lobster tails and shell them, taking care to remove the meat in one piece.
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5. oll lobster tails in flour; saute briskly in butter, stirring, for 2 minutes; or just until firm. Remove to a shallow baking dish.
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6. Pour sauce over lobster tails and arrange tomato slices on top. Cover with feta and bake 15 minutes, or until cheese melts. Serve with Rice Pilaf.
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