Directions: one line for each direction. When saved the lines will be numbered.
Preheat oven to 450 degrees.
Place lobsters in pan and chill in freezer for 15 to 20 minutes.
Meanwhile, place 1 layer of river rocks* in the bottom of a wide pot and fill with 1-inch of water. Bring to a boil over high heat. Spread herbs across rocks, then quickly place lobsters on top. Cover and cook for 2 to 3 minutes. Remove and place in ice bath to halt cooking.
Lay paper towels across a cutting board. Bring one lobster to the board and using your chef's knife, cut the lobster straight down the center, from head to tail. Remove tomalley and discard. Remove legs and claws. Using a rolling pin, roll over legs to extract the meat. Roughly chop the meat.
Move claws to pan and roast for 4 minutes.
Meanwhile, melt the butter in a large saute pan over medium heat. Add the onions and stir to coat. Follow with the lemon zest and scallions. Once onions are translucent add the leg meat. Then add the crackers and toss, off the heat, until all the liquid has been absorbed.
Spoon filling into the open body cavities. Brush tail meat with olive oil and place upright on the pan along with the claws. Roast 10 to 14 minutes or until the stuffing browns and tail meat becomes opaque.
Crack claws and remove the meat. Serve on top of stuffed lobster with extra-virgin olive oil on the side for dipping.
This recipe yields 4 servings.
* Smooth river rocks are available from your local landscape company
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 107
Calories from Fat 94.3%
Total Fat
12g
Cholesterol
31mg
Sodium
118mg
Carbohydrate
1g
Dietary Fiber
trace
Protein
trace
Exchanges: 0 Vegetable
Rating: ()
Added On: February 29, 2008
* GOOD EATS with Alton Brown - (Show # EA-1D05) - from the TV FOOD NETWORK
