Stuffed Lobster (Aragosta farcita)

INGREDIENTS: (4 servings)
2 lobsters, 1 1/2 - 2 pounds each
1 cup fish or chicken broth
2 tablespoons parsley, finely chopped
1 cup breadcrumbs
4 tablespoons extra virgin olive oil
2 tablespoons butter
salt and pepper

Preheat oven to 400 degrees. Fill a pot with water place over high heat, bring to a boil, then lower to a simmer.

Cut each lobster straight down the center from head to tail, and remove guts.

Remove the claws, and add to the simmering water, cook for 8 minutes. Remove meat from the claws, and chop coarsely.

Toss the claw meat together with the bread crumbs, parsley, 2 tablespoons of the extra virgin olive oil, salt and pepper. Place lobsters in a baking pan and stuff the cavities with the bread crumb mixture.

Put 1 tablespoon butter on each lobster tail.

Add broth and remaining 2 tablespoons olive oil to the pan and bake in preheated oven for 10-15 minutes until the stuffing browns and tail meat becomes opaque.

Serve with lemon wedges.