Preheat oven to 400 degrees F. In a food processor combine parsley, thyme, garlic, and melted butter and season with salt and pepper. Process until well combined. Add the panko; pulse 1 to 2 times just to combine. Set aside.

To kill the lobsters quickly*, sever the spinal cord with your chef's knife (use the tip of your knife to cut straight through between the head and tail). Using the tip of your knife, split and cut the lobster through the middle lengthwise. Discard the insides and the tomalley (the lobster's green-colored liver), and place the halves, cut sides up, in a roasting tray. Drizzle with oil, then pack on the panko crumb topping. Roast for 20 to 25 minutes, until the top is golden brown. Serve with fresh lemon wedges, drawn butter, and Crispy Potato Chips.

Fill a large heavy pot with 3 to 4 inches of vegetable oil. Heat oil to 375 degrees F. Meanwhile, peel 2 new potatoes. Thinly slice the potatoes using a mandoline or a sharp knife. Drop potato slices in a bowl of ice water to remove excess starch; drain and squeeze dry in a kitchen towel. Fry potatoes in small batches for 2 to 3 minutes, until golden brown and crispy. Remove chips with a slotted spoon. Quickly drain chips on paper towels, then season chips with sea salt while still hot (so the salt sticks).

You can also have your fishmonger kill the lobsters before you take them home.