I don’t know why lobster is so expensive in restaurants.  Or even if it is anymore? I know in some spots in Chinatown, you get two lobsters with a choice of them being cooked three way different ways, for only 20 bucks.   This is a great deal. 

So yesterday, i am at my fish guy and the price of lobster was 7.25 bucks a pound.  How could I resist. I picked up two lobsters for around 20 bucks.


So here is a rough draft of the recipe. 

preheat the oven, start boiling some salted water

1 Sleeve of Ritz Crackers

1 stick of butter

2 Lobsters

reserved roe from lobsters

2 lemons

salt and pepper

Throw the lobsters in the freezer for 30 or 40 minutes. Melt the butter, crush the crackers, salt + pepper the mixture.  Then, split the lobsters in half, rib the large claws off, remove the roe from the lobsters and mix the roe with the crackers. 

Stuff the cracker mixture into the cavity and along the tail meat.  Bake at 450 until it look good enough to eat.  Meanwhile, you should boil the claws and make clarified butter.

Not too hard. By the time the oven gets to temp, you should be able to make the stuffing and have the water boiling and the butter clarified and have at least one glass of white wine.