The best recipe for baked lobster I’ve ever known is that of Ann Seranne, one of America’s finest cooks and cookbook authors. The great wonder, as she has remarked before, is that restaurants throughout the country don’t adopt this simple method. It is simplicity itself and provides the tenderest, tastiest lobster conceivable.
Please note that live lobsters must be used. If you are squeamish about killing a lobster, have it split by