Ingredients

4 medium fresh or frozen rock lobster tails
3 tablespoons margarine or butter
3-4 green onions, sliced (1/2 cup)
1 clove garlic, minced
1 1/2 cup soft bread crumbs
3/4 cup shredded creamy havarti cheese
1/2 teaspoon dried basil

Directions

Rinse lobster tails; pat dry with paper towel. To butterfly tails, use kitchen shears or a sharp heavy knife to cut lengthwise through centers of hard top shells and meat. Cut to, but not through, the bottom shells. Using fingers, spread meat apart.

For stuffing, in 8-inch oven, melt butter, then add green onion and garlic. Cook for 1 minute at high heat. Remove from heat. Stir in bread crumbs, cheese and basil. Toss to mix. Spoon stuffing into lobster tails.

Place tails in 12-inch oven and cook about 20 minutes at 350 degrees or until meat is opaque. Recipe from Randy Macari, of Roy, and Corey Phillips, of Pleasant View, winners of the Davis County Fair's Dutch Oven Cook-off.