4 each 1 pound lobsters
8 Tablespoons unsalted butter
1 clove garlic
1 cup fresh bread crumbs
2 Tablespoons finely chopped parsley
2 Tablespoons finely chopped fresh dill
1 Tablespoon finely chopped fresh chervil
1 Tablespoons finely chopped fresh basil
1 pinch salt and freshly ground pepper, to taste
¼ cup heavy cream
Cook lobster and remove the lobster meat from shells.
Melt 4 tablespoons of butter in a saucepan and sauté the garlic until it is tender, and discard. Stir in the bread crumbs and parsley. Blend the remaining butter with the herbs or process the butter and herbs in the work bowl or a food processor. Add a dash of salt and pepper to the butter.
Spread ½ of the bread crumbs in the bottom of the casserole dishes. Divide the lobster up into casseroles making sure tail meat is equally spread out. Dot herb butter on lobster and cover with bread crumbs. Drizzle cream over each dish. Bake for 15 minutes at 375*F until the top is golden brown and bubbling. Serve immediately with a small tray of lemon wedges.
Recipe provided by Maine Lobster Promotion Council