Lobster And Chips
Instructions:
- 1 Large Live lobster −; (abt 2 to 3 lbs)
- 1 Small Box Ritz crackers −; (abt 4 oz)
- 1/4 Cup Drawn butter
- 1 Tablespoon Finely−chopped parsley
- Salt; to taste
- Freshly−ground black pepper; to taste
- 1 Pound Steak fries
- Vegetable oil; for frying
- 1 Paper bag
- Malt vinegar; to taste
- 2 Fresh lemons; split in half
- Preheat the oven to 450 degrees.
- Preheat the vegetable oil for frying in a large skillet.
- Begin by splitting the lobster, turn the lobster on its back, with one hand hold down the claws.
- Place the top of the knife at the tip of the head of the lobster.
- Push the blade down through the lobsters body and cut it in half lengthwise.
- Remove the brains, liver, and coral. Using the back of your knife, crack the claws in several places. (This will allow for easy removal of the meat after cooking.)
- Place the lobster, shell side down, on a baking sheet.
- In a small mixing bowl, combine the crackers, butter, parsley, and lemon juice.
- Season the mixture with salt and pepper. Season the inside of the lobster with salt and pepper.
- Fill the cavity of the lobster with this filling and cover the tail meat with the excess.
- Bake for 25 minutes or until the meat is white and the crust is golden−brown. Place the steak fries in the hot oil and fry until golden−brown and crispy, about 6 to 8 minutes.
- Remove from the oil and drain on a paper−lined plate.
- Place the fries in the paper bag with salt, pepper and a sprinkling of vinegar.
- Shake the bag a couple of times to season the fries completely. Serve the fries with the baked lobster. This recipe yields 2 servings.