Stuffed Lobster 2 lobsters, 1 1/2 - 2 pounds each 1 cup bread crumbs 2 tablespoons parsley, finely chopped 4 tablespoons extra virgin olive oil salt and pepper to taste 2 tablespoons butter 1 cup fish or chicken broth Serves 4 1.      Preheat oven to 400 degrees. Fill a pot with water place over high heat, bring to a boil, then lower to a simmer. 2.      Cut each lobster straight down the center from head to tail, and remove guts. 3.      Remove the claws, and add to the simmering water, cook for 8 minutes. Remove meat from the claws, and chop coarsely. 4.      Toss the claw meat together with the bread crumbs, parsley, 2 tablespoons of the extra virgin olive oil, salt and pepper. Place lobsters in a baking pan and stuff the cavities with the bread crumb mixture. Put 1 tablespoon butter on each lobster tail. 5.      Add broth and remaining 2 tablespoons olive oil to the pan and bake in preheated oven for 10-15 minutes until the stuffing browns and tail meat becomes opaque. Serve with lemon wedges. ©2007 Torre Enterprises, LLC. All rights reserved.