Aragosta Ammollicata

An elegant Neapolitan recipe that will be the star of a Christmas Eve dinner. To serve 6 you will need:

Caròla Francesconi transcribed this recipe from one of Cavalcanti's books. It calls for live lobsters to be split up the back, and Ms. Francesconi notes that everything has to be ready when you begin: oven hot, pot on the table, and ingredients prepared. Start by making a paste with the bread crumbs, 4 tablespoons olive oil, minced parsley, salt, and pepper, and divide it into 12 portions. Preheat your oven to about 380 degrees (190 C).

You are now ready to split the first lobster: Hold it firmly on your work surface with your left hand, feet down. Slide the knife into the middle of the back and split the animal in two lengthwise. Carefully remove the guts and the gall bladder, taking care not to break the latter. Spread portions of breadcrumbs over the cut surfaces and lay the lobster halves cut-side-up in the pan.

When you have finished with the lobsters, lay a slice or two of garlic over each, then distribute the remaining oil over them, letting as little as possible drip onto the pan.

Put the pan in the hot oven and roast the lobsters for about 5 minutes. Remove the garlic lest its flavor become overpowering, and roast the lobsters 10 minutes more -- about 15 in all, by which point they should be golden. Transfer them to a serving platter, sprinkle them with lemon juice, and serve them hot.

This will work nicely with an elegant white wine that is not overpoweringly woody. For example, Montenidoli's Vernaccia di Carato, a wine from free-run must, a Good Fiano, or a Vermentino along the lines of Lambruschi's Vermentino dei Colli di Luni Vermentino Costa Marina or Tenuta Giuncheo's Vermentino della Riviera Ligure di Ponente Vigneto le Palme.