Yield: 2 servings
|1.00 large||live lobster -; (abt 2 to 3 lbs)|
|1.00 small||box ritz crackers -; (abt 4 oz)|
|¼ cup||drawn butter|
|1.00 tablespoon||finely-chopped parsley|
|1 \N||salt; to taste|
|1 \N||freshly-ground black pepper; to taste|
|1.00 pounds||steak fries|
|1 \N||vegetable oil; for frying|
|1.00 \N||paper bag|
|1 \N||malt vinegar; to taste|
|2.00 \N||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.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A28 broadcast 03-14-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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