Maritime
Broiled Lobster
Aida Boyer McAnn — The New Brunswick Cook Book (1938)Live New Brunswick lobster parboiled, split, and finished under the broiler — served with melted butter or a rich sauce made from the coral and liver. The centerpiece of the 1938 cookbook's ideal New Brunswick Shore Dinner.
Ingredients
- Fresh live New Brunswick lobster
- Boiling salted water (2 tablespoons salt to every quart of water)
- Butter for rubbing and serving
- Optional: juice of 1 lemon, ½ teaspoon Worcestershire sauce
Instructions
- Parboil lobsters for 5 minutes by plunging them head first into boiling salted water.
- Cool until they can be handled, then split each lobster down the back.
- Remove the intestinal vein running through the middle and the stomach (a hard little sack near the head). Either leave the coral and liver or remove them to make a sauce.
- Rub the lobsters with butter and place under the broiler, shell side toward the flame. Broil for 8 minutes. Turn flesh side toward the flame and broil for 12 minutes.
- Serve with melted butter. Or, if the coral and liver were removed: melt 5 tablespoons butter, add the juice of one lemon, ½ teaspoon Worcestershire sauce and the chopped liver and coral to make a sauce.