Categories: Seafood, American, Main dish 
      Yield: 4 servings 
  
      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!