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Broiled Lobster, Butter Sauce

Thoroughly wipe three live lobsters of one pound each, cut off all the claws and split the bodies in two. Crack the claws with a cleaver, place them on a roasting tin and set to bake in oven for twenty minutes. Remove the stony pouch from the heads. Arrange on a double broiler, season with a teaspoon salt and half teaspoon paprika, and broil with the cut parts upward for ten minutes, then set in a brisk oven for ten minutes. Remove, dress the bodies and claws on a large dish, decorate with six quarters lemon and a little parsley greens and serve with a little melted butter separately.