Oven-Roasted Lobster With Herbed Bread Crumbs

1. Line 2 rimmed baking sheets with aluminum foil. Adjust oven rack to upper-middle position and heat oven to 450 degrees.
2. TO PREPARE LOBSTERS: With chef’s knife facing head, kill each lobster by plunging knife into body where shell forms “T,” then move blade straight through head. Turn lobster over, and cut through body toward tail, making sure not to cut all the way through shell. Holding half of tail in each hand, crack, but do not break, back shell to butterfly lobster. Remove and discard stomach sac, intestinal tract, and green tomalley. Run skewer up 1 side of lobster tail.
3. Melt 1 tablespoon butter in 8-inch skillet over medium heat. Add bread crumbs and cook, stirring constantly, until toasted and golden brown, 3 to 4 minutes. Stir in herbs and set aside.
4. Arrange lobsters on prepared baking sheets, alternating tail and claw ends. Melt remaining 3 tablespoons butter and brush over body and tail meat of each lobster and season with salt and white pepper to taste. Sprinkle bread-crumb mixture evenly over body and tail meat of lobsters.
5. Roast lobsters until tail meat is opaque and bread crumbs are crisp, 12 to 15 minutes. Serve immediately with lemon wedges.

PREPARING A LOBSTER FOR ROASTING
1. With chef’s knife facing head, kill lobster by plunging knife into body where shell forms “T,” then move blade straight through head.
2. Turn lobster over, and, holding upper body with one hand, cut through body toward tail, making sure not to cut all the way through shell.
3. Holding half of tail in each hand, crack, but do not break, back shell to butterfly lobster.
4. Using spoon, remove and discard stomach sac.
5. Using fingers, remove and discard intestinal tract, then remove and discard green tomalley.
6. Run skewer up 1 side of lobster tail to keep it from curling during cooking.