| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Essnce01 |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Lobster |
| 3/4 |
c |
Crushed Ritz crackers |
| 1 |
tb |
Lemon juice |
| 2 |
tb |
Soft butter |
| 1 |
tb |
Chopped parsley |
|
|
Salt; to taste |
|
|
Freshly ground black pepper; to taste |
| 1/2 |
c |
Raw lobster meat -; (4 ounces) |
| 1/4 |
c |
Melted butter |
| 2 |
tb |
Chopped parsley |
|
|
Lemon slices; for garnish |
INSTRUCTIONS
Preheat the oven to 450 degrees. Begin by splitting the lobster, turn
the lobster on its back, with one hand hold down the claws. Place the
tip of the knife on the center of the body. 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,
lemon juice, and season 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.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2164 broadcast 07-19-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
08-05-1996
NOTES : What are we supposed to do with that 1/2 cup of raw lobster
meat ?? The recipe did not specify. I, myself, am going to use it as
part of the stuffing.
Recipe by: Emeril Lagasse
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