Ingredients
- 1 small (1-pound or half a large (1 1/4 to 2 1/4 pound) live lobster per serving
- butter or margerine, melted
- lemon wedges, for garnish
- parsley sprigs, for garnish (optional)
Directions:
- Place the lobster on it's back. Holding the head, insert the point of a sharp knife just under the mouth and quickly bring the knife down the body.
- With both hands, crack the body of the lobster open, splitting it in half.
- Remove the dark vein from the tail. Leave the light green tomalley and the dark roe.
- With a hammer or a lobster cracker, crack the large portion of each large claw.
- Place the lobster, cut side up, on a rack in a broiling pan. Brush meat with melted butter. Broil 7 to 9 inches from the heat source. Do not turn it over.
- Brush occasionally with melted butter during cooking. Lobster is cooked when the shell is red, about 8 to 15 minutes.
- Place on a plate and garnish with lemon wedges and parsley. Serve with more butter.
