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 the meat.
Move claws to pan and roast for 4 minutes.
Meanwhile, melt 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
