Ingredients
2
each 1 to 1¼ lb. live Maine Lobsters
6
Tablespoons butter, unsalted
4
Tablespoons fresh lemon juice
1
each lemon, quartered lengthwise
Directions
1.
In an 8 to 10-quart stock pot over high heat, bring salted water to a rolling boil.
2.
Blanch the Lobsters for 3 minutes.
3.
Remove and chill in a large bowl filled with ice and water. When the Lobsters have cooled enough, put them on their backs on a cutting board.
4.
With a large sharp kitchen knife, cut each Lobster lengthwise into two separate halves, completely through the shell.
5.
Remove the guts from the tails.
6.
Rinse halves under cold water to remove the soft green gooey stuff.
7.
Crack each claw and remove the meat.
8.
Cut the claw meat into bite-size portions and place it in the split body cavity.
10.
In a small saucepan, melt the butter slowly over low heat.
11.
Add the lemon juice, parsley & seasoning.
12.
Stir to blend thoroughly and brush mixture onto the meat of both Lobster halves.
13.
With the broiler set on âhigh,â cook the lobster halves until the meat is opaque and nicely broiled for about 5 minutes.
14.
Serve immediately with fresh lemon wedges and remaining butter for dipping.
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