Spiny Lobster Ammollicata

6 live spiny lobsters, weighing 1.25 pounds each

3 heaping tablespoons breadcrumbs

Minced parsley

1/3 cup olive oil

3 cloves garlic, finely sliced

Lemon juice

Salt & Pepper

A heat-proof pan large enough to hold 12 lobster halves, oiled.

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.