Lobster à la Maître d’Hôtel

Homard à la Maître d’Hôtel


Plunge a nice live lobster into boiling water and a little salt, and boil it for twenty minutes, take it up, pull the body from the head, split both in halves, take off the claws and crack them, season all with a little cayenne pepper, and put a small piece of Maître d’Hôtel butter on each portion; serve at once on a hot dish in a pile.

Lobster prepared in this manner and served with anchovy butter is excellent.