Worcestershire sauce pinch salt Tomalley and Coral
INSTRUCTIONS
Split a live lobster: Spread flat. Using a teaspoon, remove the
tomalley (green stuff) and coral (pink stuff, roe) and reserve. Remove
stomach (under the head) and devein. Remove tail meat and chop
coarsely. Reserve. Leave claws intact. Prepare all lobsters as above. Mix
bread crumbs, butter, salt, and Worcestershire sauce together. Add the
tail meat, tomalley, and coral, and toss to mix well. Fill the cavity of
each lobster with the stuffing. Place in a foil lined baking pan,
alternating head and tail to fit better. Bring the edge of foil up over
the tail of each lobster. Press so as to secure end of tail to pan so the
tails do not curl up as they bake.Bake at 325f for 50 minutes, more or
less depending on size. Serve straight from the oven. From the files
of Al Rice, North Pole Alaska. Feb 1994
Posted to EAT-L Digest 09 Aug 96
Date: Sat, 10 Aug 1996 22:37:19 -0400
From: Ken Gomberg <kgomberg@MINT.NET>
Serving Ideas : Serve with toast points or rice pilaf.
Nutr. Assoc. : 0 0 0 483 1363 0 834 0
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