Monthly Archive for March, 2013

Broiled Live Lobster

Allow one small or 1 1/2 large live lobster per person.

Put the lobster on its back and make a deep, sharp cut through the entire length of the body and tail with a heavy sharp-pointed knife or lobster shears. Spread open and remove the black like and the stomach. Crack the claw shells with a mallet.

Place in a broiler, shell side down. Sprinkle with olive oil or melted butter. Broil slowly about 15-18 minutes or until the fresh is lightly browned. Serve with melted butter.

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