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Pumpkin Seed Crusted Baked Lobster Tails
the perfect side dish for Thanksgiving dinner starring lobster tails!

Ingredients
8 lobster tails
salt & fresh ground pepper
1 cup dry white wine
6 slices bread
1/2 cup toasted pumpkin seeds roughly chopped
4 tablespoon Italian parsley (chopped)
1 stick of butter
6 garlic cloves diced small
1/2 teaspoon salt
1/4 teaspoon pepper

For stuffing, tear the bread into small pieces. Chop parsley. Melt butter in a small skillet over medium heat. Add parsley and crushed garlic into skillet. Saute for 30 seconds. Remove from heat. Add bread, salt, and pepper. If needed, add a bit of milk or water to hold it together. Mix and set aside.

Heat oven to 450 degrees. Split top side of lobster shell down center with scissors, keeping tail fan intact. Pull shell open. Lift tail meat, leaving it attached at fan end, and lay over top of shell. Make a cut down center of meat 1/4 inch deep. Season with salt and pepper.

Pour wine into a large baking dish. Place lobster tails in dish. Spoon stuffing over top of meat. Sprinkle the toasted pumpkin seeds on top.

Bake (uncovered) 10 to 12 minutes until meat turns opaque. If desired, serve with melted butter and lemon wedges.