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| What You Need: |
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1 tablespoon butter, softened, plus
4 tablespoons butter, plus 6 tablespoons butter, cut into ¼-inch bits
2 pounds freshly cooked, frozen or canned lobster meat, drained, picked over to remove all bits of shell and cartilage and cut into 1-inch chunks (about 4 cups)
6 tablespoons strained fresh lime juice
1 cup finely chopped onions
1 teaspoon finely chopped garlic
1 teaspoon finely chopped fresh hot chilies
1¼ cups soft fresh crumbs made from homemade-type white bread, trimmed of crusts and pulverized in a blender or shredded finely with a fork
1 teaspoon Worcestershire sauce
1 teaspoon salt
Freshly ground black pepper
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| How To Cook: |
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1. Preheat the oven to 375°F. With a pastry brush, spread the tablespoon of softened butter over the bottom and sides of a 1-quart baking or souffle dish.
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2. Combine the lobster meat and lime juice in a deep bowl, and turn them about with a spoon to coat all the pieces of lobster with the lime juice. Set aside at room temperature to marinate for 10 to 15 minutes.
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3. Meanwhile, in a heavy 10-to 12-inch skillet, melt the 4 tablespoons of butter over moderate heat. Add the onions, garlic and chilies and, stirring constantly, cook for about 5 minutes, or until the onions are soft and transparent but not brown.
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4. Watch carefully for any sign of burning and regulate the heat accordingly. Add 1cup of the crumbs and stir until the bread is toasted to a delicate brown.
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5. Off the heat, add the lobster meat and its marinade and 4 tablespoons of the butter bits, and toss together gently. Add the Worcestershire sauce, salt and pepper, and taste for seasoning.
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6. Transfer the lobster mixture to the baking dish, spreading it and smoothing the top with a spatula. Strew the remaining ¼ cup of bread crumbs over the surface and sprinkle them with the remaining 2 tablespoons of butter bits.
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7. Bake in the middle of the oven for 15 minutes, or until the crumb top is crisp and lightly browned. If you like, slide the baked lobster under a hot broiler for 30 seconds or so to brown the top further. Serve at once.
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