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1
Preheat the oven to 450 degrees F.
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2
Preheat the vegetable oil for frying a large skillet.
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3
Begin by splitting the lobster, turn the lobster on its back, with one hand hold down the claws.
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4
Place the top of the knife at the tip of the head of the lobster.
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5
Push the blade down through the lobsters body and cut it in half lengthwise.
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6
Remove the brains, liver, and coral.
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7
Using the back of your knife, crack the claws in several places.
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8
(This will allow for easy removal of the meat after cooking.)
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9
Place the lobster, shell side down, on a baking sheet.
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10
In a small mixing bowl, combine the crackers, butter, parsley, and lemon juice.
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11
Season the mixture with salt and pepper.
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12
Season the inside of the lobster with salt and pepper.
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13
Fill the cavity of the lobster with this filling and cover the tail meat with the excess.
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14
Bake for 25 minutes or until the meat is white and the crust is golden brown.
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15
Place the steak fries in the hot oil and fry until golden brown and crispy, about 6 to 8 minutes.
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16
Remove from the oil and drain on a paper-lined plate.
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17
Place the fries in the paper bag with salt, pepper and a sprinkling of vinegar.
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18
Shake the bag a couple of times to season the fries completely.
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19
Serve the fries with the baked lobster.
