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:
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.