4 Lobsters (1 1/4 lb.)

4 tb Butter; melted

1 ds Paprika

Lemon Parsley Watercress Crabmeat stuffing: 1/4 c Butter

1/4 c Flour

1 c Milk

Salt & pepper 1/4 c Green pepper-diced

2 Pimentos-diced

1/2 tb Worchestershire sauce

2 tb Parsley-minced

2 lb Crabmeat

2 Egg yolks-well beaten

Put each live lobster on its back & split down the middle with a cleaver, being careful not to cut through the back shell. Remove sand bag near the middle of head. Crack claws w/ a knife to let water out. Baste lobster w/ melted but- ter & paprika, soaking thoroughly. Broil 3 in. from heat for 15-20 mins. until lightly browned Put warm

stuffing on top of lobster meat, just as you would apply frosting to a cake. Brown again under broiler for 2-3 mins. To serve, garnish w/ lemon, parsley & watercress. Provide melted butter on side. Crabmeat stuffing: In a large saute pan over med. heat, melt butter, add the flour, & stir until smooth. Add the milk & continue cooking, stirring constantly, until thickened. Add the remaining ingredients & mix well. Continue cooking until heated through, but do not allow to boil. Make sure to use live lobsters for this recipe!