Broiling cooks the lobster quickly and browns the meat a little, which plain boiling doesn't.
Instructions
1. Preheat the broiler. If your lobsters are more than 1 pound and you have two ovens, preheat the other oven to 350 degrees F.
2. Kill a live by piercing the head with a in one fast motion.
3. Cut through the center of the lobster to split it in half. Use a sharp knife and keep your hands out of the way.
4. Crack the back shell by spreading the lobster open with your hands.
5. Pull out and throw away the stomach, a little sac located behind the eyes. If desired, pull out the liver.
6. Crack the claws by hitting them firmly and sharply with a kitchen mallet or with the back of a heavy knife. Leave the cracked claws intact during cooking.
7. Put the lobster in a small pan, cut sides up.
8. Drizzle melted butter onto the tail. Use clarified butter if possible (it's less likely to burn).
9. Place the lobster under the broiler, making sure it is at least 6 inches from the heat source.
10. Cook until the surface of the lobster turns a pleasant golden color. Don't overcook it at this stage or the meat will become tough.
11. Remove the lobster and check to see if it has cooked through. Small lobsters (less than 1 pound) can cook all the way under the broiler. Larger lobsters will need to go into the oven to finish cooking. Check to make sure (see Tips).
12. Serve as soon as the lobster is done.
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