Ingredients:

• 2 : 1 1/4 lbs live Main Lobsters
• 6 quarts boiling water
• 3/4 lb peeled and deveined shrimp, cut into 1/2" pieces1/3 cup grated Jarlsberg cheese
• 2 Tbsp unsalted butter
• 1 Tbsp minced shallot
• 3 Tbsp minced celery
• 1 Tbsp minced parsley
• 1 tsp lemon juice
• 1/4 cup bread crumbs
• 1 egg, beaten
• 1/4 tsp salt
• Freshly ground pepper
• 2 Tbsp unsalted butter, melted

Directions:

Plunge lobsters into boiling water. Cook 1 minute, drain and cool. Place lobsters on their backs and use a sharp knife to split them lengthwise. Empty out body cavity under running water. Pat cavity dry with paper towels.

Cut lobster claws with heavy shears to expose 1/3 to 1/2 of the meat. Use fingers to loosen meat from tail section, leaving only the very end attached. Lightly salt meat and set lobster on baking pan while you make the stuffing. Preheat oven to 400 degrees.

Melt butter in a large sauté pan. Sauté shallots and celery until tender. Stir in shrimp, parsley, lemon juice, bread crumbs, cheese, egg, salt and pepper. Cook over low heat for 2-3 minutes. Heap mixture into body cavities and drizzle with melted butter. Bake for 10-12 minutes. Serve hot.

Makes 4 servings