| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Live lobster, about 2 to 3 |
|
|
pounds |
| 1 |
|
Box Ritz crackers, about 4 |
|
|
ounces |
| 1/4 |
c |
Drawn butter |
| 1 |
T |
Finely chopped parsley |
|
|
Salt and pepper |
| 1 |
lb |
Steak fries |
|
|
Vegetable oil for frying |
| 1 |
|
Paper bag |
|
|
Malt vinegar, to taste |
| 2 |
|
Fresh lemons, split in halt |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA28 Preheat the oven to 450 degrees F. Preheat
the vegetable oil for frying 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. Yield: 2 servings Posted to recipelu-digest by
molony <molony@scsn.net> on Mar 05, 1998
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