Directions

1. 1. Kill lobster by inserting sharp knife into joint where tail and body-shell come together, thus cutting the spinal cord.
2. 2. Place lobster on back, make deep incision at mouth and with a quick cut split lobster lengthwise to end of tail.
3. 3. Open and remove stomach, intestinal vein running length of body, liver and coral. Save liver and coral for sauce.
4. 4. Crack large claws. Spread lobster as flat as possible, place split side upon greased broiler; brush with melted butter, sprinkle lightly with salt and pepper.
5. 5. Broil slowly for 15 to 20 minutes or until delicately browned.
6. 6. Turn and broil 10 minutes longer on shell side.
7. 7. Serve at once with melted butter. Allow 3/4 to 1 pound lobster per portion.