• Ingredients
  • 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
  • Method
  • 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.
  • Lobster Knowledge
  • 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.
  • 1-1 1/4 lbs 12-15 minutes
  • 1 1/2-2 lbs 15-20 minutes
  • 2-3 lbs 20-25 minutes
  • 3-6 lbs (you should be so lucky!) 25-28 minutes