Oven-Roasted Lobster with Herbed Bread Crumbs
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4
Ingredients
4 tablespoons butter ½ cup dry bread crumbs 2 tablespoons minced fresh parsley leaves or 1 tablespoon minced fresh tarragon or snipped chives4 lobsters, prepared according to illustrations below (To Prepare a Lobster for Roasting)table salt ground white pepper lemon wedges
Instructions
- Adjust oven rack to middle-high position and heat oven to 450 degrees. Heat 1 tablespoon of the butter in small skillet over medium heat. When foaming subsides, add bread crumbs and cook, stirring constantly, until toasted and golden brown, 3 to 4 minutes. Stir in herbs and set aside.
- Arrange lobsters crosswise on two 17-by-11-inch foil-lined jelly roll pans, alternating tail and claw ends. Melt remaining butter and brush over body and tail of each lobster; season with salt and pepper to taste. Sprinkle portion of bread crumb mixture evenly over body and tail meat.
- Roast lobsters until tail meat is opaque and bread crumbs are crisp, 12 to 15 minutes. Serve immediately with lemon wedges.
Yield
Serves 4Ingredients
4 tablespoons butter
½ cup dry bread crumbs
2 tablespoons minced fresh parsley leaves or 1 tablespoon minced fresh tarragon or snipped chives
4 lobsters, prepared according to illustrations below (To Prepare a Lobster for Roasting)
table salt
ground white pepper
lemon wedges
Test Kitchen Techniques
Ingredients
4 tablespoons butter
½ cup dry bread crumbs
2 tablespoons minced fresh parsley leaves or 1 tablespoon minced fresh tarragon or snipped chives
4 lobsters, prepared according to illustrations below (To Prepare a Lobster for Roasting)
table salt
ground white pepper
lemon wedges
Test Kitchen Techniques
Ingredients
4 tablespoons butter
½ cup dry bread crumbs
2 tablespoons minced fresh parsley leaves or 1 tablespoon minced fresh tarragon or snipped chives
4 lobsters, prepared according to illustrations below (To Prepare a Lobster for Roasting)
table salt
ground white pepper
lemon wedges
Test Kitchen Techniques
Why This Recipe Works
In search of the best lobster recipe, we tried steaming and roasting and found that both methods work well. The results of this test made us suspect that the secret to tender lobster was not so much in the preparation and cooking as in the selection of the creature itself. After some research into the life cycle of the lobster, we discovered that the variations in the texture of lobster meat depended a great deal on what part of the molting cycle a lobster is in. Lobsters are in their prime when their shells are fully hardened, so no matter which lobster recipe you choose, you will have the greatest success with these.
Instructions
- Adjust oven rack to middle-high position and heat oven to 450 degrees. Heat 1 tablespoon of the butter in small skillet over medium heat. When foaming subsides, add bread crumbs and cook, stirring constantly, until toasted and golden brown, 3 to 4 minutes. Stir in herbs and set aside.
- Arrange lobsters crosswise on two 17-by-11-inch foil-lined jelly roll pans, alternating tail and claw ends. Melt remaining butter and brush over body and tail of each lobster; season with salt and pepper to taste. Sprinkle portion of bread crumb mixture evenly over body and tail meat.
- Roast lobsters until tail meat is opaque and bread crumbs are crisp, 12 to 15 minutes. Serve immediately with lemon wedges.
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