Lemony Broiled Lobsters

Name: Lemony Broiled Lobsters
Yield: 2 portions
Ingredients: 1 teaspoon grated lemon zest; 1 teaspoon chopped fresh lemon thyme or thyme; ½ cup seasoned dried bread crumbs; ¼ cup chopped fresh parsley; 1 teaspoon chopped fresh lemon thyme or thyme; Lemon wedges; 5 tablespoons unsalted butter, melted; 2 live lobsters (about 1¼ to 1½ pounds each, preferably female)

Preparation info

2
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

As kids, we always thought of lobster, especially broiled lobster, as the special going-out-to-dinner treat. Now lobsters are readily available in fish markets throughout the country and this at-home version of a classic favorite has a touch of lemon thyme and a grating of lemon zest to heighten the exquisite flavor of the dish.

Ingredients

2 live lobsters (about 1¼ to 1½ pounds each, preferably female)
5 tablespoons unsalted butter, melted
½

Main course

Method

Prepare the lobsters by inserting the tip of a sharp knife into the flesh between the head and the body. (This severs the spinal cord.) Let stand 2 minutes.
Crack the claws and remove any loose bits of shell.
With the lobsters belly side up, use kitchen shears or a sharp chef’s knife to halve each lobster lengthwise, cutting through the shell. You may