Broiled Lobster Recipe
Boston Fish House Recipes, 1940s
For "New England Style" broiled lobster, wash and drain a lobster weighing about one and a half pounds; split it lengthwise in two; take out the one long intestine, coral and the stomach; crack the claws; season with salt and pepper. Brush the meat of the lobster with melted butter, also the claws, now fill in the crevices which were left from removing stomach, etc., with bread crumbs that have been soaked in butter, at the same time sprinkle the body part of lobster meat lightly with same. Put lobster between an oiled lobster broiler and cook for about fifteen minutes over a brisk fire by turning once.
Best results are obtained by pouring a little more melted butter over lobster and finishing off in a hot oven for about three minutes. Serve on hot platter. Garnish with whole parsley and pieces of lemon. Serve some melted butter on the side.
