Stuffed and Baked Lobster

Place a lobster on a cutting board with the cavity facing up. Don't remove the bands that keep the claws shut. Protect your hand with a pot holder and hold the lobster above the tail. Plunge the tip of a heavy knife into the body where the tail joins the chest. Cut all the way through, separating the tail from the rest of the body. Use shears to remove the thin white shells that covers the underside of the tail and expose the meat. Pull out and remove the dark vein in the tail.

Preheat the oven to 450 degrees. Oil 1-2 large roasting pans. Arrange lobsters on their backs in the pans. Ina medium bowl, stir together the bread crumbs, parsley, garlic and salt and pepper to taste. Add 3 Tbs. oil. Scatter the mixture over the lobsters in the pan. Drizzle with some more oil. Bake lobsters 12-15 minutes or until the tail meats looks opaque when pierced at the thickest part. Serve.