Oven-Roasted Lobsters with Herbed Bread Crumbs
NOTE: Freezing
the lobster for 10 minutes numbs the creature and makes it easier
to handle when cutting in half for roasting. Freezing for this
short amount of time does not affect the texture or quality of the
meat. Serves four.
4 tablespoons unsalted butter
1/2 cup plain dry bread crumbs
2 tablespoons minced fresh parsley leaves or 1 tablespoon minced fresh tarragon leaves or snipped chives
4 whole lobsters, prepared according to figures 15, 16, 17, 18, 19, 20, 21, 22
Salt and ground black pepper
Lemon wedges
INSTRUCTIONS:
1. Adjust oven rack to middle-high position and heat oven to 450 degrees. Heat 1 tablespoon butter in small skillet over medium heat. When foaming subsides, add bread crumbs and cook, stirring occasionally, until toasted and golden brown, 3 to 4 minutes. Stir in herbs and set aside.
2. Arrange lobsters crosswise on two 17-by-11-inch foil-lined jelly roll pans, alternating tail and claw ends. Melt remaining butter and brush over body and tail of each lobster; season with salt and pepper to taste. Sprinkle portion of bread crumb mixture evenly over body and tail meat.
3. Roast lobsters until tail meat is opaque and bread crumbs are crisp, 12 to 15 minutes. Serve immediately with lemon wedges.