Red-Velvet Cheesecake😍


° 2 envelope (250 g) cream cheese
° 1/2 c (125 ml) sugar
° 1 C. (5 ml) Vanilla
° 2 egg
° 2 oz (60 g) semi-sweet baking chocolate, melted
° 1 C. (15 ml) red food coloring
° 1 envelope (168 g) prepared chocolate cookie crumb crust


1 Preheat oven to 400°F (204°C). Using kitchen scissors, open the top of the lobster tail shell, making a straight cut in the middle towards the fan.
Do not cut fan or flesh. Gently separate the sides of the shell, making an opening just large enough to work in the flesh. Take the flesh out of the shell - you can do this with a spoon or your fingers.
Gently pry the flesh out of the opening, but don't completely detach it from the tip of the tail. Press shell to close it, & spreading flesh on shell, above cut.
Using a sharp knife, cut the meat lengthwise halfway down. Open the flesh like a butterfly and put it back on the shell.
2 Place the lobster tails in a shallow baking dish. In a small bowl, combine the butter, lemon juice, chives, garlic powder and paprika. Reserve 3 tbsp. (45ml) of the mixture. Brush lobster meat evenly with remaining butter mixture.
3 Cook about 12 to 15 min. Brushing with reserved butter mix or serving as a side plate. Serve with fresh lemon wedges.
4 Culinary tip: Can you tell when the lobster tail is cooked through? Like shrimp, lobster is cooked through when its flesh becomes firm and opaque. The shell will also turn bright red, but this will likely happen before the flesh is fully cooked.
Make sure the flesh is white with no translucent gray parts left. You can also use a thermometer: once the internal temperature of the meat is 140°F (60°C), you're good to go!

Enjoy !