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Broiled Lobster, Maitre D'Hotel (Procure three)

Procure three one-and-a-quarter-pound live lobsters, cut off and crack large claws with a cleaver, split bodies in two and clean out heads. Arrange on a double broiler, season evenly with a teaspoon salt, half teaspoon paprika, baste with a tablespoon oil, broil on a brisk fire, cut part upward, for ten minutes, remove and set in oven to bake for ten minutes. When lobsters are placed on broiler put claws in a tin and bake in oven for twenty minutes. Remove both, arrange on a hot dish, evenly spread a maitre d'hotel butter over, decorate with six quarters lemon and serve. Cup Carolina rice for ten minutes, thoroughly drain, add to other preparation, with a piece butter or lard the size of an egg, a teaspoon each sugar and salt and one and a half teaspoons of yeast in powder. Mix well, transfer into an earthen baking dish, bake in a moderate oven for forty-five minutes or until a nice brown on top, remove and serve in the same dish.

The above is an excellent breakfast dish and highly appreciated by Southern people.