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Broiled and Baked Lobsters

Lobsters which are to be broiled or baked, are killed by cutting them into halves; the stomach and long intestine are then removed, the lobster basted with melted butter, dusted slightly with salt and pepper, and, if baked, placed in a very hot oven for half an hour, basting frequently. If broiled, arrange in a broiler, sear quickly the flesh side and broil, shell side down, at an elevation of six inches over a perfectly clear coal fire for about thirty minutes, or, if underneath a gas stove, with the flesh side up, basting four or five times while broiling. Serve immediately with melted butter sauce.