A 2½- to 3-pound live lobster bread, pulverized in a blender or
8 T butter, plus 10 T butter, finely shredded with a fork
melted, plus 2 T butter, 2 T finely cut fresh chives
cut into ¼-inch bits 2 T finely chopped fresh parsley
½ tsp finely chopped garlic 2 T dry sherry
1½ c soft fresh crumbs made ½ tsp salt
from homemade-type white Freshly ground black pepper
1 lemon cut in quarters
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Ask your fish dealer to split the lobster for you, or do it yourself in
the following fashion: Lay the lobster on its back on a chopping board and,
with a kitchen towel wrapped around one hand for protection, grasp the
lobster firmly. With a large, heavy, sharp knife, cut the body and tail
lengthwise in half.Remove and discard the gelatinous sac (stomach) in the head of the lobster and the long white intestinal vein which is attached to it, but leave the greenish-brown tomalley (liver) and the black caviarlike eggs (coral), if there is any, in place. Gash the flat side of each large claw with a knife.
In a heavy 10- to 12-inch skillet, melt 8 tablespoons of butter over moderate heat. When the foam begins to subside, add the garlic and stir for a minute or so. Then add the bread crumbs and, stirring frequently, fry until they are golden brown. Remove the skillet from the heat and stir in the chives, parsley, sherry, salt and a few grindings of pepper. Taste the stuffing mixture for seasoning.
With a pastry brush, spread 2 tablespoons of the melted butter evenly over the exposed tail meat. Spoon the stuffing mixture into the cavities in both halves of the body of the lobster. Arrange the lobster halves in a shallow baking dish large enough to hold them comfortably. Then dot the stuffing with the 2 tablespoons of butter bits.
Bake the lobster on the middle shelf of the oven for about 30 minutes, or until the stuffing is golden.
Serve the lobster at once, directly from the baking dish or arranged attractively on a heated platter. Garnish the lobster with the lemon quarters. Pour the remaining 8 tablespoons of melted butter into individual sauce bowls and present it separately with the lobster. Serves 2.
