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Devilled Broiled Lobster

Cut three fine, small, raw lobsters of one pound each into two equal halves, lengthwise. Remove the gravel from the head, cut off the claws and crack them carefully with a cleaver. Arrange the claws on a broiler and broil for ten minutes on each side. Remove them and carefully pick out all the meat; then chop it into small pieces and place on a plate. Season with a saltspoon salt and two tablespoons devilled butter. Mix all well and keep in a cool place until required.

Carefully place the six half lobsters on a double broiler and broil on a lively fire on the shell side for ten minutes; then place in the oven for ten minutes. Remove from the oven and carefully take off the lobsters from the broiler. Spread the above preparation evenly over the six half lobsters, sprinkle a little bread crumbs over each, then lay two little bits of butter on the surface of each. Arrange them on a tin pan, then bake in the oven until they obtain a nice golden colour. Remove from the oven, dress on a hot dish and serve with six quarters of lemon, and parsley greens if handy.