BROILED LOBSTER
Parboil a lobster. As soon as it begins to turn red take it out. Split it in two down the back. Remove and discard the stomach and intestine. Remove the green and the coral.
Broil it fifteen to twenty minutes with the shell side to the fire, but turn the flesh side to the coals for a minute before removing it, then at once season it with butter, pepper, and salt.
Mix the green, which is the liver, and the coral with melted butter and use it as a sauce.