CookEat Recipe
Plain-Baked Lobsters
Split lobsters baked with olive oil and paprika, served in their shells with the large claws, parsley and lemon.
Method
Steps
Step 1
Have a trained seafood professional prepare three food-purpose American clawed lobsters that each weighed one pound alive, before dispatch or removal of any parts. They must be effectively electrically stunned and immediately killed, remaining raw. Use these same three lobsters and keep them refrigerated until preparation.
Step 2
Remove the large and small claws close to the bodies. Split each body into two even lengthwise halves if it was not already split during professional dispatch. Crack the claw shells and remove the stony stomach pouch and roe. Keep the small claws out of this dish.
Step 3
Heat a conventional oven to 400°F. Arrange the body halves shell-side down and flesh-side up on a roasting tin, with the large claws alongside and enough space between the pieces. Leave the tin uncovered.
Step 4
Season all the body halves with the half teaspoon of salt and half teaspoon of paprika, then spread the tablespoon of olive oil over them. These are the totals for all three lobsters.
Step 5
Bake, using about twenty-five minutes as a guide and beginning to check earlier. Check the thickest meat in every body half and every large claw with a clean thermometer, avoiding the shell; each must reach 74°C. Remove parts as they finish and keep them hot while any remaining parts finish cooking.
Step 6
Arrange the baked body halves and large claws on a large serving dish. Add a little washed parsley greens and the six lemon quarters, then serve hot.
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