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Broiled Live Lobster

Select a heavy lobster. Cut with a quick, sharp thrust the whole length of the body from the mouth down.

Remove the stomach and intestinal canal; reserve the liver or tomalley and coral, if there is any. Crack large claws and place on greased broiler, inserting skewers between the sides of the lobster to keep it open. Place in oven for twenty minutes, then broil over hot coals about five minutes. Serve immediately, plain or with deviled sauce. a 4-pound lobster