Roasting the lobsters at a high temperature rather than broiling them ensures more even cooking. To keep the tails from curling in the oven, don't forget to run long skewers through them before roasting. You may substitute either 1 tablespoon of minced fr
INGREDIENTS (for 4 servings):
- 4 tablespoons butter
- 1/2 cup dried bread crumbs
- 2 tablespoons minced fresh parsley leaves
- 4 lobsters, prepared according to illustrations (see note)
- Ground white pepper
- Lemon wedges
Adjust oven rack to upper-middle position and preheat oven to 450 degrees F. Heat 1 tablespoon butter in a small skillet over medium heat. When foaming subsides, add bread crumbs and cook, stirring constantly, until toasted and golden brown, 3 to 4 minutes. Stir in herbs and set aside.
Arrange lobsters crosswise on two 17-by-11-inch foil-lined jelly roll pans, alternating tail and claw ends. Melt remaining 3 tablespoons butter and brush over body and tail of each lobster; season with salt and white pepper to taste. Sprinkle bread crumb mixture evenly over body and tail meat.
Roast lobsters until tail meat is opaque and bread crumbs are crisp, 12 to 15 minutes. Serve immediately with lemon wedges.
Notes:To Prepare a Lobster for RoastingArticles:Tall Tales and Tough TailsIf You Buy a Soft-ShellHow to Select, Cook and Serve a Lobster'The Perfect Recipe' by Pam Anderson. Copyright© 1998 by Pam Anderson. Published by Houghton Mifflin Company. All rights reserved.