For Sandy, Iowa (2/24) re: lobsters
Many years ago, my pilot husband would bring back live lobsters from Newfoundland. (Although pegged, they sometimes escaped and made their way around my kitchen floor) I discovered the following recipe which we used consistently in "Betty Crocker's New Picture Cook Book" , 1961.

Baked Stuffed Lobster

Plunge into boiling water 2-3 min. Split open from head to tail.

Removed black vein, small sac back of head, and spongy lungs. Crack claws. For each lobster, mix the coral roe & green liver w/ 2 T. dry bread crumbs, 1/4 t. Worcestershire sauce & 1 t. chopped parsley and stuff in cavity. Brush liberally w/ melted butter.

Bake at 450 for 12 -15 min. Serve hot.
(Note! You can simply butter and broil the frozen tails from the grocery store.)
Athena in DE

http://www.nancyskitchen