Cut the lobsters in two, lengthwise. Remove the sand sac located near the head, and the intestine along the tail. Retrieve the liver (green) and the coral (black) and place into a bowl. Add the breadcrumbs, parsley, wine and butter. Mix well. Stuff the lobsters by filling the areas left empty by the removal of the liver and the coral with the mixture. Mix the oil and lemon juice. Brush the lobsters with this mixture and grill them stuffed side down on high heat for one to two minutes. Turn the lobsters over and cook shell side down for 7 to 8 minutes on medium heat. Brush occasionally with the oil and sprinkle with fresh pepper.

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6 x 1 lb (6 x 450 g) lobsters boiled for 2 minutes 1/3 cup (80 mL) breadcrumbs 6 sprigs of parsley, finely chopped 2 Tbsp. (30 mL) white wine 4 Tbsp. (60 mL) beurre manié (2 tablespoon butter and 2 tablespoon flour blended into a paste) 3/4 cup (190 mL) olive oil 4 Tbsp. (60 mL) lemon juice Freshly ground pepper to taste