Zac's "Day After Christmas" Lobster with Garlic Butter

Preheat oven to 350 degrees.

Place 2 very large pots of water on the stove to boil. Once eat pot has come to a rolling boil, add two lobsters to each pot, making sure they go in head first. Boil for 13 minutes.

While the lobsters are cooking, melt two sticks of butter in a bowl in the microwave. Add to the butter the 4 cloves of garlic pressed, juice of 1 whole lemon, and the chopped parsley. Set aside.

When the lobsters are cooked. drain them in the sink. Over a trash can, take one lobster by the tail and twist, removing a the tail and shell. (A lot of liquid will spill out into the trash.) Take each claw and twist off. Discard remainder of lobster body, unless you plan to freeze and boil for seafood stock later. Repeat with remaining 3 lobsters.

Take one tail on a cutting board, and using a large chef’s knife, slice in half, leaving tail in the shell. Repeat.

Take all 8 claws, one at at time, and wrap in a clean towel. Hit each claw with a mallet until the claw shells crack enough to be opened easily.

Place 8 tail halves, meat side up, and all 8 claws in a 13“ by 9” baking dish. Spoon all of the garlic/parsley butter over the pieces in the dish. Place dish in the preheated oven for 10-15 minutes, or until the butter is sizzling a bit. (Don’t let it burn.)

Remove all lobster pieces and place in a large pasta bowl for serving. Pour all remaining butter in the baking dish over the pieces in the serving bowl. Serve with lemon wedges for everyone.