Nutrition information

 

Serving size: 4 to 5 oz. lobster

Per serving: 303 calories; 

15 g fat(2 g sat); 

1 g fiber; 

5 g carbohydrates; 

25 g protein;

24 mcg folate; 

186 mg cholesterol; 

1 g sugars;

786 IU vitamin A;

4 mg vitamin C;

164 mg calcium;

1 mg iron; 

625 mg sodium;

414 mg potassium

 

Ingredients 

4 servings

 

4 1¼- to 1½-pound live lobsters

¼ cup extra-virgin olive oil

1 teaspoon ground pepper

8 cloves garlic, thinly sliced

1 cup very thinly sliced fresh basil

3 sprigs rosemary, cut into 2-inch pieces

1 teaspoon crushed red pepper

1 cup dry white wine

 

Preparation

 

1. Wearing thick kitchen gloves, place a lobster on its back on a cutting board. Holding it steady by the tail, insert the tip of a chef's knife right below the claws and between the small legs. With one swift motion cut down through the head. (This kills the lobster instantly).

2. Using your gloved hands, twist the tail and claws off the body. Remove the rubber bands. Twist and cut the knuckles off each claw. Cut the tail in half lengthwise and then in half crosswise. Cut the body in half lengthwise; remove and discard the gray-green organs and any eggs from the cavity. Cut each body piece in half crosswise. Transfer the 12 pieces to a large bowl. Repeat with the remaining lobsters.

3. Place a large roasting pan on the center rack of the oven; preheat to 450°F.

4. After 15 minutes, carefully remove the pan from the oven. Add oil and the lobster. Spread in an even layer and season with pepper. Roast for 10 minutes. Gently stir the lobster. Add garlic to the bottom of the pan and sprinkle the lobster with basil, rosemary and crushed red pepper.

5. Roast for 5 minutes. Pour in wine and stir to combine. Roast until the lobster tail meat is white and feels just firm when pierced with a small knife, 4 to 6 minutes more. If it's still soft or feels at all mushy, it is not fully cooked. Return to the oven until firm, if necessary. Serve hot with the pan juices.