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1
Preheat oven to 450 degrees F.
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2
Place lobsters in pan and chill in freezer for 15 to 20 minutes.
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3
Meanwhile, place 1 layer of river rocks* in the bottom of a wide pot and fill with 1-inch of water.
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4
Bring to a boil over high heat.
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5
Spread herbs across rocks, then quickly place lobsters on top.
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6
Cover and cook for 2 to 3 minutes.
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7
Remove and place in ice bath to halt cooking.
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8
Lay paper towels across a cutting board.
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9
Bring one lobster to the board and using your chef's knife, cut the lobster straight down the center, from head to tail.
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10
Remove tomalley and discard.
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11
Remove legs and claws.
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12
Using a rolling pin, roll over legs to extract the meat.
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13
Roughly chop the meat.
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14
Move claws to pan and roast for 4 minutes.
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15
Meanwhile, melt the butter in a large saute pan over medium heat.
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16
Add the onions and stir to coat.
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17
Follow with the lemon zest and scallions.
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18
Once onions are translucent add the leg meat.
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19
Then add the crackers and toss, off the heat, until all the liquid has been absorbed.
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20
Spoon filling into the open body cavities.
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21
Brush tail meat with olive oil and place upright on the pan along with the claws.
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22
Roast 10 to 14 minutes or until the stuffing browns and tail meat becomes opaque.
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23
Crack claws and remove the meat.
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24
Serve on top of stuffed lobster with extra-virgin olive oil on the side for dipping.
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25
*Smooth river rocks are available from your local landscape company
