Juice one-half lemon.
TO BROIL LOBSTERS
Split the live lobster in half. Lay it on its back. Do not cut the back shell through. Remove the entrails and remove the vein through the tail. Wash well and then brush with salad oil and place in broiler, shell side up, and cook for fifteen minutes. Turn the flesh side up and baste with salad oil or melted butter. Cook for twelve minutes and then remove and serve with melted butter, chili or tomato sauce.
TO BOIL
Plunge the lobster into boiling water and cook for twenty minutes, for medium lobster. Cool, break apart, discard entrails and fine vein running down the centre of the tail. Break open the claws and remove the meat. This meat and that of the belly and tail may be used for salads, ravigottes, au gratins, croquettes, cutlets, à la King and terrapin style.
SAUCE TO SERVE WITH FISH—FOR BOILED FISH
One cup of fish stock (Court Bouillon),
One-half cup of milk,
Three level tablespoons of cornstarch.