Home › The World's Kitchen › Broiled Lobster, Sauce Ravigote

Broiled Lobster, Sauce Ravigote

Cut away the large and small claws from three live lobsters of one and a quarter pounds each. Split each one in two; arrange on a double broiler; season with a teaspoon salt and two saltspoons paprika and baste with a tablespoon oil. Crack the claws with a cleaver, place in a small tin and bake in the hot oven for twenty minutes. Broil the six half lobsters on a brisk fire, the cut parts upward, for ten minutes; then place in a hot oven to bake for ten minutes more. Nicely dress all the lobsters on a large, hot dish with a folded napkin and serve with a hot Ravigote sauce in a bowl separately.