Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Maine lobsters, 1-1/4 to -fine
1 1/2 lb Each 2 ts Worcestershire sauce
1/2 lb Butter, melted -pinch salt
2 c Dried bread crumbs, ground -Tomalley and Coral

Split a live lobster: Spread flat. Using a teaspoon, remove the
tomalley (green stuff) and coral (pink stuff, roe) and reserve.
Remove stomach (under the head) and devein. Remove tail meat and
chop coarsely. Reserve. Leave claws intact. Prepare all lobsters as
above. Mix bread crumbs, butter, salt, and Worcestershire sauce
together. Add the tail meat, tomalley, and coral, and toss to mix
well. Fill the cavity of each lobster with the stuffing. Place in a
foil lined baking pan, alternating head and tail to fit better.
Bring the edge of foil up over the tail of each lobster. Press so as
to secure end of tail to pan so the tails do not curl up as they
bake.Bake at 325f for 50 minutes, more or less depending on size.
Serve straight from the oven.

From the files of Al Rice, North Pole Alaska. Feb 1994

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