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1
Preheat oven to 425 degrees.
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2
Place lobsters, shell side up, on a flat surface and plunge a knife quickly into the midsection where the tail joins the body.
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3
Hack away the claws and reserve them.
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4
Cut the lobsters in half lengthwise, head to tail.
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5
Remove and discard the tough sac inside the body near the eyes.
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6
Remove and discard the dark vein (the intestinal tract) from the tail section.
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7
Remove and reserve the soft coral and tomalley from each lobster.
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8
Place these in a bowl.
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9
Heat 1 tablespoon of the butter in a saucepan, and add the celery, green onions or scallions and garlic.
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10
Sprinkle with thyme, salt and pepper.
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11
Cook, stirring, about 1 minute.
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12
Let cool.
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13
To the bowl with the coral and tomalley add bread crumbs, the remaining butter, tarragon, parsley, salt and pepper.
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14
Beat well to blend.
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15
Add the celery and green-onion mixture and blend.
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16
Arrange lobster halves, shell side down, on a baking sheet.
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17
Scatter the claws around the halves.
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18
Spoon equal portions of the bread-crumb mixture into the body cavities of each lobster half.
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19
Do not cover the tail meat with the mixture.
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20
Sprinkle the tail meat with salt and pepper.
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21
Brush the tail meat with oil.
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22
Place in the oven, and bake 20 minutes.
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23
Serve with basil-butter sauce on the side.
