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.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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