Broiled Lobster Split a 1 ¼- to 2-pound live lobster and remove the sac behind the head and the intestinal vein. Crack the large claws with the handle of a heavy knife. Arrange the lobster halves on a broiler pan, cut side up, season with a little salt and pepper, and spread generously with butter. Broil the lobster under a moderate flame for 15 to 18 minutes, depending on the size, basting it from time to time with a little melted butter. Have the lobster far enough from the heat so it won't scorch before the meat is cooked. If several lobsters are to be cooked at one time, cut off the claws and arrange the body sections and the claws compactly on the grill. Serve with lemon quarters and melted butter.
Oysters en Brochette
Drain the oysters, reserving the juice, and wrap each in a piece of bacon. Arrange from 3 to 6 wrapped oysters on a skewer and place the skewers in a pan. Spread the oysters with a little butter and broil under a hot flame until the bacon is cooked. Serve on toast with the oyster liquor heated with a little butter.
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