Whole Stuffed Lobsters
|Maine lobsters||2 1⁄2 Pound (2 Lobsters, 1 1/4 Pound Each)|
|Fresh minced parsley||2 Tablespoon|
|Lemon juice||4 Tablespoon|
|Grated parmesan cheese||4 Tablespoon|
|Minced parsley||2 Tablespoon (Use Fresh)|
|Butter||2 Tablespoon, melted|
|Dry white wine||4 Tablespoon|
|Juice of lemon||4 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
Bring a large pot of water to a full rolling boil. Put lobsters into the pot head first and cover immediately. Once the water has returned to a full rolling boil, remove the top to the pot and set the kitchen timer for about 4 minutes.
Once 4 minutes have passed, remove the Lobsters from the water and run under cold running water to stop the cooking process.
Once Lobsters have cooled, remove their claws and arms,as well as all of their little legs on the under-body.
Crack open the claws and arms and remove all of the meat, putting it into a large mixing bowl. To remove the meat from the little legs easily, simply break them off at the joints, and roll a rolling pin over the leg once, this will push the meat out in a tube shaped piece easily. Save all leg and claw meat in mixing bowl.
After you have collected the leg meat, it's time to split the Lobster bodies.
Using a very sharp butcher's knife, insert the point of the knife into the back of the head of the cooked lobster and push down to separate the halves of the body. Once the entire Lobster has been halved lengthwise, remove all of the head and body sacs and rinse any unwanted bits off of the inside of the Lobster. If you see a great deal of green stuff in the center, don't worry, that is just the Lobster's liver, and that can easily be rinsed out.
Combine breadcrumbs, cheese and other stuffing ingredients into the mixing bowl with the lobster meat and combine until bound together.
Stuff the lobster bodies and tail meat full of Lobster stuffing and drizzle with clarififed butter.
Place the lobster halves on a cookie sheet or thick piece of tin foil and place in the broiler for 4-5 minutes.