Makes 4 servings
Four 1½ pound lobsters – alive!
1½ cups (3 sticks) butter or Easy Compound Lemon-Pepper Butter, at room temperature
Prep: assemble tools – chef’s knife, kitchen towels, lobster cracker
Place a lobster facedown on a board. You’ll have to hold it down with a kitchen towel, because it usually fights back.
Use a large, sharp-pointed knife to split the lobster completely in half by inserting the knife at the head and cutting in half directly down the center to the tail.
Use your fingers to remove the stomach sac found in the head, and crack the claws with a lobster cracker in a few places. Don’t expose the meat; just crack the claws so that you can easily remove the meat when the lobster is cooked. Repeat with a second lobster.
Preheat the broiler to 500° F.
Place the lobster halves cut side up on a rimmed baking sheet and slather the meat with half the butter.
Repeat this process with the other 2 lobsters on a second baking sheet.
Roast the lobsters for abut 15 minutes, one sheet at a time. The shell will turn red and the butter will melt, bathing and flavoring the meat. Serve immediately.
Photographed by David Malosh.