| 405 | 406 | 407 | 408 | 409 |
| 1 | 176 | 352 | 527 | 703 |
|
Lobster And Chips
1
1
1
1
Large Live lobster −; (abt 2 to 3 lbs)
Small Box Ritz crackers −; (abt 4 oz)
/4 Cup Drawn butter
Tablespoon Finely−chopped parsley
Salt; to taste
Freshly−ground black pepper; to taste
1
Pound Steak fries
Vegetable oil; for frying
Paper bag
Malt vinegar; to taste
Fresh lemons; split in half
1
2
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
2
5 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
to 8 minutes. Remove from the oil and drain on a paper−lined plate. Place
6
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.
Lobster And Chips
379
Page
Quick Jump
|