Using a 12 to 14 quart kettle, boil 6 inches of water.
Into this put 1/4 cup salt. Let it come to a boil again and
drop in lobster, head first; reduce to medium heat. Boil 5 to
7 minutes for a 1 pound lobster, 8 to 10 minutes for a 1 1/2
pound lobster and 10 to 12 minutes for a 2 pound lobster. The
shell will be bright red when done.
Place the lobster, shell side up 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 line and the stomach. Crack the claw shells with a
Place in the broiler, shell side down. Sprinkle with
olive oil or melted butter. Broil slowly about 3 to 5 minutes
or until the flesh is lightly browned. Serve with melted
Parts not usually eaten in the body itself but are
delicious are the roe, which is an orangish-yellow mass, and
the tomale, which is a gray-green paste. Many small pieces of
meat are found in the cavity, not just in the tails and claws.
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