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Oven Roasted Lobster with Herbed Bread Crumbs
- 4 tablespoons butter
- 1/2 cup dry breadcrumbs
- 2 tablespoons minced fresh parsley or 1 tablespoon minced fresh tarragon or snipped chives
- 4 lobsters
- Table salt
- Ground white pepper
- Lemon wedges
Adjust the oven rack to the middle-high position and heat the oven to 450 degrees F. Heat 1 tablespoon of the butter in a small skillet over medium heat. When the foaming subsides, add the breadcrumbs and cook, stirring constantly, until toasted and golden brown, 3 to 4 minutes. Stir in the herbs and set aside.
Arrange the lobsters crosswise on two 17 by-11-inch foil-lined jellyroll pans, alternating tail and claw ends. Melt the remaining butter and brush over the body and tail of each lobster; season with salt and pepper to taste. Sprinkle a portion of the breadcrumb mixture evenly over the body and tail meat.
Roast the lobsters until the tail meat is opaque and the breadcrumbs are crisp, 12 to 15 minutes. Serve immediately with lemon wedges.
Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
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