BAKED STUFFED LOBSTER
2 servings
If desired, freeze the lobsters for 2 hours to sedate them before cooking.
Preheat the oven to 375°F. Toss together in a medium bowl:
- 1½ cups Browned or Buttered Bread Crumbs
- ¼ cup chopped parsley
- 1 garlic clove, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Split lengthwise in half, as for Grilled or Broiled Lobster, working on a rimmed baking sheet to collect the juices:
- Two 1½- to 2-pound live lobsters
Remove and discard the head sacs and tail veins. Moisten the stuffing with 2 tablespoons of the lobster juices and, if desired, the flavorful tomalley. Lightly press the mixture into the body cavities and tails. Pour into the baking sheet:
- ¾ cup dry white wine
Bake the lobsters until the stuffing is very hot and browned on top and the tail meat feels firm when pressed with your finger, 30 to 35 minutes, basting the claws 2 or 3 times with the pan juices. If the stuffing looks dry, moisten it again with pan juices, but do not add more than a teaspoon or two, or the stuffing will become soggy.