Instructions: Kill each lobster by placing it on its back and inserting a sharp knife between body shell and tail segment, cutting down to sever the spinal cord. Cut in half lengthwise. Remove the stomach (located just back of the head) and the intestinal vein (runs from the stomach to the tip of the tail). Do not discard the green liver and coral roe; they are delicious. Crack claws.

Place lobster, open as flat as possible, on a broiler pan. Brush lobster meat with 1 tablespoon melted butter. Sprinkle with salt, pepper, and paprika. Broil about 4 inches from heat for 12 to 15 minutes or until lightly browned. Combine 1/4 cup melted butter and lemon juice; serve with lobster.

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