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1
Preheat the oven to 450F or heat your grill to high.
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2
Bring a large pot of water to a boil.
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3
Fill a large bowl with ice and water.
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4
Plunge the lobsters into the boiling water until submerged.
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5
Boil for 1 minute, then remove from the pot.
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6
Keep the water boiling.
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7
Remove the claws from the lobsters, using oven mitts or a kitchen towel if too hot to handle.
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8
Plunge the lobster bodies into the ice bath.
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9
Return the large claws to the boiling water and cook for 2 minutes.
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10
Add the small claws and cook them all together for 2 minutes.
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11
Transfer all the claws to the ice bath and remove when cold.
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12
Cut the lobster bodies in half down the center with kitchen shears.
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13
Remove the egg sacs, if present.
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14
Crack the lobster claws and remove one side of the shells, so that the meat is exposed on one side and cradled in the shell on the other.
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15
If roasting in the oven, arrange the lobsters and claws, shell side down, in a large roasting pan.
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16
Make sure the lobsters are lying flat so that the shells keep in the seasonings and juices, which will baste the meat while its cooking.
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17
If using fresh oregano, microwave it in 30-second intervals until dry and brittle, about 1 1/2 minutes total.
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18
Strip the leaves from the stems and crumble the oreganofresh or driedover the lobsters.
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19
Sprinkle the chile flakes all over, season with salt, and then drizzle with the lemon juice and oil.
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20
Roast the lobsters in the oven or balance on the grill grate and grill until aromatic and the meat becomes opaque, about 15 minutes.
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21
Serve immediately with lemon wedges.
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22
When I started cooking at home, I began using the microwave a lot more.
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23
I discovered that its great for making your own dried herbs.
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24
Just microwave in short intervals until brittle and fragrant.
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25
Theyre fresher and more flavorful than the bottled stuff at the store.
