ESSENCE OF EMERIL
1 large lobster
3/4 cup crushed Ritz crackers
1 tablespoon lemon juice
2 tablespoons soft butter
1 tablespoon chopped parsley
Salt and pepper
1/2 cup (4 ounces) raw lobster meat
1/4 cup melted butter
2 tablespoon chopped parsley
Lemon slices for garnish
Preheat the oven to 450.
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.