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Maine Broiled Lobster With Lemon-Chervil




Source of Recipe


Vernalisa's


List of Ingredients




-4 quarts water
-2 teaspoons salt
-2 each 1 to 1¼ lb. live 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



Recipe



For Lobster:
-In an 8 to 10-quart stock pot over high heat, bring
salted water to a rolling boil.
-Blanch the lobsters for 3 minutes.
-Immediately remove and chill in a large bowl filled with ice and water.
-In a couple of minutes, when the lobsters have cooled enough to handle easily, place them on their backs on a cutting board.
-With a large sharp kitchen knife or cleaver, cut each 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.
-Crack each claw and remove the meat.
-Cut the claw meat into bite-size portions and place it in the split body cavity.

For Lemon-Chervil Butter
-In a small saucepan, melt butter slowly over low heat
being careful not to let the butter brown.
-Add lemon juice, chervil and Old Bay Seasoning.
-Stir to blend thoroughly and brush mixture liberally onto the exposed meat of both lobster halves.

-With the broiler set on "high," cook lobster halves
until the meat is opaque and nicely broiled,
approximately 5 minutes.
-Serve immediately with fresh lemon wedges and remaining lemon-chervil butter for dipping.