Ingredients

1 lobster
1 tsp finely chopped shallot
1 tbsp butter
1 oz (30g) dry bread crumbs
3 tbsp chopped parsley
salt & pepper to taste
melted butter as needed

Directions

1. Begin by kissing your lobster before you cook them...just kidding.

2. Store your lobster in salty water or on ice in the fridge before you are ready to cook them.

3. Split the lobster in half length wise. Remove & discard the stomach and the vein that runs through the tail.
4. Saute the shallot in the butter just until it starts to become tender.
5. Add breadcrumbs and brown them lightly in the butter. Remove from the heat. Add parsley, salt & pepper to season.
6. Place the lobster shell side down on a small sheet with sides. Fill the body cavity with the crumb mixture. Do not put the crumbs over the tail meat.
7. Brush the tail well with melted butter.
8. Place the lobster under the broiler at least 6 inches from the heat. Broil until the crumbs are well browned.
9. At this point, the lobster will probably not be complete cooked, unless it is very small. Allow the lobster to continue cooking in the oven if it is not quite done.
10. Remove the lobster from the heat and serve immediately with a small cup of melted butter
11. If you have leftover meat you can make Lobster Bisque or Lobster Rolls