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!