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