Roast Maine Lobster With Bourbon And Brown Butter

• 2 Maine lobsters (about 1 1/2 pounds each)
• Salt to taste
• Freshly ground pepper to taste
• 1 tablespoon olive oil
• 4 tablespoons bourbon
• 8 tablespoons unsalted butter, softened
• 2 tablespoons minced shallots
• 1 tablespoon chopped fresh parsley
• 2 tablespoons lemon juice

1. Preheat the oven to 450 degrees.
2. Split the lobsters lengthwise.
3. Discard the sac in the head, leaving the tomalley, and slightly crack the claws.
4. Season the 4 lobster halves with salt and pepper.
5. Heat an ovenproof saute or baking pan over high heat on the stove, until the pan is very hot.
6. Add the olive oil.
7. Place the lobster halves in the hot pan, shell side down, and cook until the shells turn red, about 2 minutes.
8. Remove the pan from the heat and sprinkle the bourbon over the lobsters.
9. Spread 4 tablespoons of the butter evenly over the exposed lobster meat in the tails and put a little in the head cavities.
10. Place the pan in the oven and roast until the tail meat is white and no longer translucent, about 10 to 12 minutes.
11. Do not overcook.
12. Remove and place the 4 lobster halves on 2 plates.
13. Return the pan to the stove and heat over high heat.
14. Add the remaining butter and the shallots.
15. Stir well, scraping up the caramelized lobster juices in the pan.
16. Cook until the shallots are soft and the butter turns brown.
17. Add the parsley and the lemon juice, stir well and remove immediately.
18. Pour the sauce over the lobster and serve.

lobsters, salt, freshly ground pepper, olive oil, bourbon, unsalted butter, shallots, parsley, lemon juice

Taken from cooking.nytimes.com/recipes/482 (may not work)