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Oven Roasted Lobster with Herbed Bread Crumbs

Source: America's Test Kitchen
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  Serves 4
4 tablespoons butter
1/2 cup dry bread crumbs
2 tablespoons minced fresh parsley  or 1 tablespoon minced fresh tarragon or snipped chives
4 lobsters
Table salt
Ground white pepper
lemon wedges
Adjust oven rack to middle-high position and heat oven to 450 degrees. Heat 1 tablespoon of the butter in small skillet over medium heat. When foaming subsides, add bread crumbs and cook, stirring constantly, until toasted and golden brown, 3 to 4 minutes. Stir in herbs and set aside.

Arrange lobsters crosswise on two 17-by-11-inch foil-lined jelly roll pans, alternating tail and claw ends. Melt remaining butter and brush over body and tail of each lobster; season with salt and pepper to taste. Sprinkle portion of bread crumb mixture evenly over body and tail meat.

Roast lobsters until tail meat is opaque and bread crumbs are crisp, 12 to 15 minutes. Serve immediately with lemon wedges.

Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
Date Added: 01/01/2008
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