GARLIC AND HERB ROASTED LOBSTER WITH CRISPY POTATO CHIPS
Recipe courtesy Tyler Florence
Yield: 4 servings
Time: 1 hour 15 minutes
2 live lobsters (about 2 pounds)
2 cups panko bread crumbs
4 sprigs of fresh thyme, leaves only
1/2 stick melted butter
5 cloves fresh garlic, peeled and gently smashed
1/2 bunch, chopped fresh flat leaf parsley
kosher salt and freshly ground black pepper
2 lemons, cut into large wedges, for serving
Preheat oven to 400 degrees F.
Place lobster in freezer to kill humanely then begin preparing the bread crumb topping.¬† In a food processor add fresh parsley, thyme, raw peeled garlic, melted butter and season with salt and freshly ground black pepper.¬† Process until well combined then stop, add the panko and pulse a couple of times just to combine.¬† Set aside while you prepare the lobster.
Using the tip of your knife, split and cut the lobster right through down the middle.¬† Discard the insides and tomali then place the halves flesh-side up in a roasting tray.¬† Drizzle with a little olive oil so the panko will stick then pack on the crumb topping.¬† Bake in the hot oven for 20-25 minutes until the top is golden brown. Serve with fresh lemon wedges and crispy potato chips.
CRISPY POTATO CHIPS:
2 new potatoes
vegetable oil for deep frying
Heat oil to 375 degrees F.¬† Slice potatoes on a mandolin or using a sharp knife.¬† Drop in a bowl of ice water te remove any excess starch then drain and squeeze dry in a kitchen towel.¬† Fry in batches until golden brown and crispy.¬† Season with sea salt while hot so the salt sticks.¬†