This entry was posted on Wednesday, September 26th, 2007 at 3:30 am and is filed under Lobster. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
- 1 large lobster (about 2 lbs.)
- 6 tbs. olive oil
- 1 clove garlic, chopped
- 1 tsp. chopped sweet basil
- 1 tbs chopped parsley
- 2 tbs. grated Parmesan cheese
- ½ tsp. oregano
- ½ cup bread crumbs
- Salt and pepper to taste
Insert sharp knife between body and tail of lobster to sever spinal cord. Place on back and split to end of tail.
Spread open. The green and coral parts are edible, but be sure to remove the sac from the back of the head.
Crack large claws.
Place in baking pan, cut side up; add ½ cup water to pan.
Mix thoroughly the bread crumbs, parsley, basil, cheese, oregano, and garlic. Sprinkle evenly over lobster; add salt and pepper to taste. Pour oil over all.
Place on broiler rack about 6 inches below medium flame. Broil for about 20 minutes or until lobster meat is tender.
Serve very hot. Serves 2.