4 (1-1/2 pound) lobsters, preferably female
4 slices country bread, toasted
2 tablespoons unsalted butter
2 tablespoons virgin olive oil
4 shallots, peeled and finely minced
8 scallions, cleaned and finely minced
1/8 teaspoon freshly ground black pepper
Hot pepper sauce

1/2 cup dry, fruity white wine


1. Bring 4 quarts of water to a boil in a large pot. Drop in the lobster, cover, and cook for 5 minutes; the water will just return to a boil. Remove the lobsters and set them aside until they are cool enough to handle. Line a baking sheet with foil.
2. In the bowl of a food processor, process the toasted bread into coarse crumbs; you should have about 2 cups of crumbs.
3. Melt the butter in a medium-size saucepan and add the oil, shallots, and scallions. Add the breadcrumbs, pepper, and the Tabasco to taste, and toss lightly. Set aside.
4. When the lobsters are cool enough to handle, remove their claws and place them in a plastic bag. Pound them with a meat pounder to crack the shells, then place them as they are on the prepared baking sheet or remove the meat, keeping it intact, and place it on the baking sheet.
5. Place an oven rack 10 to 11 inches below the broiler and preheat the broiler. Split the lobsters in half, and remove and discard the stomachs and intestinal tracks. Reserve the juices from the body and add them to the white wine.
6. Arrange the lobster halves flesh side up on the baking sheet with the claws or claw meat. Lightly fill the body cavities with the stuffing mixture, and sprinkle some of the stuffing on the flesh of the tails. Pour the wine and juice mixture around the lobsters.
7. Broil the lobsters for 10 minutes, until the stuffing is nicely browned and the lobsters are cooked through and hot inside.
8. Arrange 2 lobster halves and 2 claws on each of 4 plates, spoon some of the pan juices over all, and serve immediately.

Jacques Pepin blanches lobsters before grilling or broiling them; not only does the brief plunge in boiling water kill the lobsters quickly, it also helps the meat remain moist and tender when cooked again. The blanching water can be refrigerated or frozen to use as a soup base.

Broiled Lobster with Bread Stuffing
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