946—Homard Grillé

For this purpose, the lobster may be taken raw, but it is better, first, to have it three-parts cooked in court-bouillon.

Now split it into two lengthwise; sprinkle it with melted butter, and set it on the grill for its cooking to be completed.

Treated thus, the meat of the lobster does not harden as when it is grilled raw. Dish the grilled lobster on a napkin or on a drainer, after having broken the shell of the claws in order to facilitate the withdrawal of the meat, and surround with curled-leaf parsley.

Serve a “Devilled sauce Escoffier,” or any other sauce suited to grilled fish, with the lobster, but remember that the first-named sauce is the fittest that could be found for this particular dish.