Preparation / Directions:
Bring to a boil a kettle (at least 8-quart capacity) three-fourths full of
salted water. Into boiling water plunge 2 lobsters headfirst and cook 7
minutes. Transfer lobsters with tongs to a colander to drain and cool.
Return water to a boil and cook remaining lobster in same manner. Preheat
oven to 350 F. To extract meat from shells and claws, leaving shells
intact to form "containers": Put lobsters, shell sides down, on a cutting
board and with a pair of kitchen shears cut down center of undersides,
starting at tail ends and leaving back of shells intact. Carefully press
lobsters open slightly (keeping tail and body shells connected) and extract
tail meat. Rinse tail meat and pat dry. Cut tail meat into 1/2 inch
cubes. Twist off claws and crack open, removing meat. Cut claw meat into
1/2 inch cubes.
Remove and discard any remaining cartilage and legs from shells to form
"containers" for stuffing. Carefully rinse shells and pat dry. Arrange
shells in a large shallow baking pan, molding crumpled foil around them if
necessary to keep them steady. (If a tail shell and body separate,
position tail shell 1/4 inch inside body before stuffing.)
In a bowl stir together scallions, bell peppers, and bread crumbs. Stir in
lobster meat, tomato paste, butter, and salt and pepper to taste. Divide
stuffing among shells, pressing and mounding it. Bake stuffed lobsters in
middle of oven 15 to 20 minutes, or until stuffing is golden brown. Serves
3.
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