Lobster Roasted on the Spit

Kill a large six-pound lobster by plunging it into boiling water for three minutes, lay it on the spit without trussing, only fastening the claws together with an iron skewer, or else attach it to the spit cradle and lay it in front of a good fire, turning it around while besprinkling with a brush dipped in butter and lemon juice; salt it while it is very hot; pour over a good mirepoix with wine (No. 419) and aromatics. A lobster weighing six pounds requires forty minutes cooking, and must be besprinkled quite frequently; when the meat is done, the shell should be softened. Remove the lobster from the spit, dress it on a dish and serve separately a shallot sauce finished with some butter: serve it in a sauce-boat, or replace it by a half-glaze reduced with white wine, into which has been added the juice of a lemon or orange.