I was tired of wasting the head meat on bigger bugs and instead I split the bugs long ways. Once split you clean out the tomal, break off the antenna and the poop chute.
Halved and cleaned lobsters:
Next you want to get your ingredients together:
Canned Artichoke hearts
Olives (I used canned black but this would be great with kalamata)
First mince up the olives, shitake mushrooms, sun-dried tomatoes and garlic cloves.
Next take the artichoke hearts and quarter them:
Grate parmesan (about a 1/4 cup per lobster)
Mix all ingredients together in a bowl with half of the parmesan cheese:
Mix bread crumbs and remaining parmesan together in a separate bowl.
Begin putting the mushroom, olive, garlic, artichoke, sun-dried tomato mixture into the body cavity and into the tail:
Once the lobsters are filled you then want to add the bread crumb/parmesan mixture over them:
Last edited by Chuam
on October 22nd, 2013, 4:33 pm, edited 1 time in total.