Baked Stuffed Whole Lobster
Plunge 2 live lobsters (about 1 pound each) headfirst into enough boiling, salted water to cover.
Cook 2 minutes.
Remove from water; place lobster on back on cutting board.
With sharp knife, split lengthwise from head down to base of abdomen.
Spread body open and discard all organs in body section except brownish green liver and red coral roe.
Remove black vein.
Crack large claws.
Combine 1 cup soft bread crumbs, 3 tablespoons melted butter, 2 tablespoons grated Parmesan cheese, and 1 teaspoon grated onion.
Spoon into body cavities.
Place lobsters, shell side down, in shallow baking pan.
Bake at 350c till lightly browned and meat is cooked, 30 to 35 minutes.
Pass melted butter.