Broiled Maine Lobster with Lemon-Chervil Butter

INGREDIENTS:

4 quarts water

2 teaspoons salt

2 each 1 to 1¼ lb. live Maine Lobsters

6 Tablespoons butter, unsalted

4 Tablespoons fresh lemon juice

8 sprigs chervil leaves only, chopped (or substitute parsley)

1 teaspoon Old Bay Seasoning

1 lemon, quartered lengthwise

DIRECTIONS:

For Maine Lobster:

In an 8 to 10-quart stock pot over high heat, bring salted water to a rolling boil.  Blanch the Maine Lobsters for 3 minutes.  Immediately remove and chill in a large bowl filled with ice and water.  In a couple of minutes, when the Maine Lobsters have cooled enough to handle easily, place them on their backs on a cutting board.  With a large sharp kitchen knife or cleaver, cut each Maine Lobster lengthwise into two separate halves, completely through the shell.  Remove the intestinal tract from the tails, and rinse halves under cold water to remove and discard the tomalley.  Crack each claw and remove the meat.  Cut the claw meat into bite-size portions and place it in the split body cavity.

For Lemon-Chervil Butter

In a small saucepan, melt butter slowly over low heat being careful not to let the butter brown.  Add lemon juice, chervil and Old Bay Seasoning.  Stir to blend thoroughly and brush mixture liberally onto the exposed meat of both Maine Lobster halves.

With the broiler set on "high,” cook Maine Lobster halves until the meat is opaque and nicely broiled, approximately 5 minutes.  Serve immediately with fresh lemon wedges and remaining lemon-chervil butter for dipping.

NUTRITIONAL:

Cal. 462 kcal

Prot. 30 g

Chol. 234 mg

Fat 36 g

Sod. 798 mg