Broiled Lobsters

Ingredients
  • 2 live lobsters (1 pound each)
  • 1 tablespoon butter or margarine, melted
  • 1/4 teaspoon salt
  • Dash white pepper
  • Dash paprika
  • 1/4 cup butter or margarine, melted
  • 1 tablespoon lemon juice
Instructions
  1. Place lobster on its back; insert a sharp knife between body shell and tail segment, cutting down to sever the spinal cord.
  2. Cut in half lengthwise.
  3. Remove the stomach, which is just back of the head and the intestinal vein, which runs from the stomach to the tip of the tail.
  4. Do not discard the green liver and coral roe; they are delicious.
  5. Crack claws.
  6. Lay lobsters open as flat as possible on a broiler pan.
  7. Brush lobster meat with butter.
  8. Sprinkle with salt, pepper and paprika.
  9. Broil about 4-inches from source of heat for 12 to 15 minutes or until lightly browned.
  10. Combine butter and lemon juice; serve with lobsters.
Notes
Serves 2.

Available from Amazon

The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish