Four 1 1/2 lb lobsters, cooked and split, reserve the roe
1 cup of mushrooms, chopped
1/4 lb of butter
1/2 cup flavoured breadcrumbs
2 tsp fresh thyme leaves
2 tbs dry vermouth
salt and pepper to taste
1/4 grated Parmesan or Pecorino Romano cheese, grated
Sauté the mushrooms briefly in the butter. Add thyme and breadcrumbs and cook another couple of minutes. Add the roe, and finally a generous splash of vermouth. Adjust seasonings with salt and pepper. It should have an oatmeal-like consistency. Brush some oil or butter on the lobster shell to prevent burning. Stuff the lobsters with mixture, sprinkle with cheese and run under the broiler for 2 minutes until just browned on top and all is hot and bubbly.
You may store a healthy live lobster for up to three days in the refrigerator. Don’t put it on ice or in water; a little damp seaweed wouldn’t hurt. Do not eat a lobster that has died. For every 1 1/2 lb of lobster, you get just more than 1/4 lb of lobster meat.
Steaming a Lobster
Bring the water to a rapid boil and begin timing when the water returns to a boil.