Broiled Live Lobster by Dom Capossela

Broiled Lobsters 
2 Lobsters, 2lbs each 
 
With the lobster on its back, use a large French knife to slit the beast from just below its eyes down to the tip of its tail. 
Remove the roe and the tomalley and reserve for the fry  
Cut off the antennae and dispose of them 
Pull out the sac with your fingers and dispose of that, too. 
To widen the crack in the lobsters, press on its sides until some of the shell cracks a tiny bit 
Of course, leave the lobsters intact. 
 
Turn on the broiler 
 
Gather:  
2oz finely diced red bell pepper  
1oz finely diced dill pickle 
plus 
Mix and crush in a mortar bowl: 
½ t each: tarragon, thyme, paprika, cayenne, freshly ground black pepper, and saffron 
and ½ cup Italian parsley, finely chopped 
¼  cup melted butter 
optional: 4oz scallops  
 
Use a large pan and saute the chopped for 2 minutes then add the roe and tomalley, bring to a bubble, and cook for about three minutes. 
 
Add the liquids: 
Liquids: 
½ cup fresh lemon juice: you squeeze the lemons 
1 TB Limoncello 
¼ cup of dry white wine 
 
Simmer the pan for five more minutes 
Add a cup of panko breadcrumbs to the fry pan and mix the pan well 
 
Stuff into lobsters 
Set lobster onto lowest oven shelf and broil for 20 - 22 minutes,  
swapping around the lobsters to brown the tops evenly