Ingredients
- 2 live lobsters, 1 1/4-1 1/2 pound each
- 1 cup fresh breadcrumbs
- 1 garlic clove, chopped
- 1/3 cup extra-virgin olive oil
- 1 anchovy fillet, finely chopped
- pinch of hot red pepper flakes
- 1/4 cup finely chopped flat-leaf parsley
- 1/3 cup dry Marsala
- lemon wedges, to serve
- a simple salad, to serve
Directions
Fry the breadcrumbs and garlic in 3 tablespoons of the oil until very lightly browned (stir continuously lest it burn). Add the anchovy and pepper flakes for the last 30 seconds, then take off the heat and add two-thirds of the parsley, and the Marsala to moisten the mixture.
Kill the lobsters. Numb them for 10 minutes in the freezer, then split them in half down the middle (head end first - all you need is a large, sharp knife and brave face). Open them out like butterflies (cut-side up) on a large baking sheet. Leaving all the tasty gunk in the head, cover the lobsters (heads and tails) with breadcrumbs, spreading them evenly and pressing down lightly. Drizzle with the remaining oil and bake in an oven preheated to maximum. The lobsters will be done in a matter of 12-14 minutes, by which time the breadcrumbs should have browned on top in all but the feeblest of ovens. They needn’t be dark, but if they look too blond use the grill cautiously for a minute or so.
Serve the lobsters sprinkled with the remaining parsley, a lemon wedge or two and just a little lightly dressed salad.
Recipe courtesy of Bocca: Cookbook by Jacob Kenedy/Bloomsbury, 2011.
