Broiled Maine Lobster
INGREDIENTS
- 4 quarts water
- 2 teaspoons salt
- 2 each 1 to 1¼ lb. live Maine Lobsters
- 6 Tablespoons butter, unsalted
- 4 Tablespoons fresh lemon juice
- 8 sprigs chervil leaves only, chopped (or substitute parsley)
- 1 teaspoon Old Bay Seasoning
- 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. Blanch the Maine Lobsters for 3 minutes.
2. Immediately remove and chill in a large bowl filled with ice and water. In a couple of minutes, when the Maine Lobsters have cooled enough to handle easily, place them on their backs on a cutting board.
3. With a large sharp kitchen knife or cleaver, cut each Maine Lobster lengthwise into two separate halves, completely through the shell. Remove the intestinal tract from the tails, and rinse halves under cold water to remove the tomalley.
4. Crack each claw and remove the meat. Cut the claw meat into bite-size portions and place it in the split body cavity.