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Broiled Lobster

Only live lobsters are cooked in this way. Kill the fish by inserting a sharp knife in its back between the body and tail shells, severing the spinal cord. Split the shell the entire length of the back, remove the stomach and intestinal canal, crack the large claws, and lay the fish as flat as possible. Brush the meat with melted butter, season with salt and pepper, place in a broiler, and with the flesh side down, broil slowly until a delicate brown, twenty minutes usually sufficing.

Turn the broiler, and broil for ten minutes longer. By covering the broiler with an inverted roasting pan the heat will be more concentrated. Serve hot, passing melted butter with the lobster.