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    Maine Broiled Lobster w/Lemon-Chervil Butter

    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.

    SERVES 2

 

 

 


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