Recipe courtesy of Emeril Lagasse
55 min
30 min
25 min
2 servings


  • 1 large live lobster, about 2 to 3 pounds
  • 1 small box Ritz crackers, about 4 ounces
  • 1/4 cup drawn butter
  • 1 tablespoon finely chopped parsley
  • Salt and pepper
  • 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 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.

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