Preheat the oven to 450 degrees F. Place lobsters in pan and
chill in freezer for 15 to 20 minutes.
Bring large pot 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.
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.
Melt the butter in a large saute pan over medium heat. Add the
onions and stir to coat. Add the lemon zest and scallions. Once
onions are translucent add the leg meat. 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
