Broiled Lobster

BROILED LOBSTER: Order the lobster to be split lengthwise and cleaned, with large claws cracked. Allow 3/4 to 1 pound lobster in shell per serving.

Brush with melted butter. Sprinkle with salt, pepper and minced parsley. Place, meat side up, on a broiler rack, 3 to 4 inches from the heat. Broil 12 to 14 minutes for small lobsters; 16 to 18 minutes for larger ones. If you broil several at a time, cut off large claws; arrange around the sides of the broiler pan, with body sections in center. Serve with melted butter and lemon wedges.

LOBSTER SHORTCAKE: 2 cups canned or cooked lobster meat; 2 cups hot white sauce; 6 hot baking powder biscuits; 6 slices American cheese.

Add lobster to white sauce; stir lightly.  Arrange 6 biscuit halves on heat-proof platter. Pour creamed lobster over biscuits. Top with remaining biscuit halves. Top each with a slice of cheese; broil slowly until cheese melts. Makes 6 servings.