There is something about having to kill your dinner before you cook it. I have no problem killing a lobster. Well, I do feel bad about killing it but they taste so good. That being said this dinner received rave reviews. Easy to prepare, except for the killing part.
This recipe is from the book Cooking With Nonna Celebrating Food and Family. The lobster was on sale for $6.99 a pound at Shop Rite. It was delicious.
Back to the lobster prep. There are a lot of videos and tutorials on how to kill the lobster. I would recommend googling the subject and finding one that you are comfortable with.
2 live lobsters
6 tbsp. plain bread crumbs
2 tbsp. grated cheese
2 tbsp. freshly chopped parsley
1/4 cup olive oil
2 tbsp white wine
3/4 cup water
Method-
Place the lobster, belly side down on a kitchen towel on a cutting board, when you cut the lobster it will leak. Using a sharp knife, split the lobsters in half, straight down the middle, beginning with the point of the knife in the middle of the head and running it down the tail. Remove the eggs and the innards. Transfer the lobster halves cut side up to a rimmed baking sheet. Remember to remove the rubber bands around the claws after you kill the lobster.
Preheat the oven to 400˚F.
Mix thoroughly bread crumbs, parsley, cheese, parsley, and olive oil. Sprinkle evenly over lobster. Drizzle each half with the wine.
Pour water into the bottom of the baking sheet. Cover the sheet with aluminum foil and bake until the shells are red and the meat is firm about 30 minutes. Uncover and bake for 10 minutes more.
Serve with lemon wedges and melted butter.
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