1 cup panko bread crumbs
1/2 stick butter; melted
4 sprigs fresh thyme; leaves only
2 tablespoons flat-leaf parsley; chopped
5 cloves garlic; peeled, gently smashed
kosher salt
black pepper
2 lobsters; split in 1/2, cleaned
extra-virgin olive oil; for drizzling
1 lemon; cut in large wedge
mixed lettuce; for serving

1. Preheat oven to 425 degrees F.

2. In a food processor add panko, butter, fresh herbs, garlic and season with salt and freshly ground black pepper. Process until well combined then set aside while you prepare the lobster.

3. Place the lobster halves flesh side up in a roasting tray. Top with the panko-mixture. Drizzle with extra-virgin olive oil and season with salt and pepper. Bake in the hot oven for 30 to 35 minutes until the top is golden brown. Serve whole with a shell cracker, or split claw shells slightly with the heel of your knife and section the tail into pieces. Serve with fresh lemon wedges, mixed lettuce and drizzle with extra-virgin olive oil and lemon juice.