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Baked Lobster, Potomac

Procure three live lobsters of a pound each. Cut off the claws, split the lobsters in two and remove the gravel. Crack the claws with a cleaver and lay the half lobsters and claws on a large roasting tin. Season with a teaspoon salt and half teaspoon paprika, well divided; lightly butter the meat with a tablespoon melted butter. Set in the oven to bake for twenty minutes. Remove and dress on a large, hot dish.

Place six thin slices bacon prepared over the lobster. Decorate with six quarters lemon and a little parsley greens and send to the table with following sauce separately:

Place an ounce butter in a small frying pan and as soon as melted add two tablespoons tomato catsup, two tablespoons chili sauce and one tablespoon Worcestershire sauce; lightly mix with a wooden spoon and let boil for five minutes. Pour into a saucebowl and serve.