With a sharp knife cut quickly down the back, following a line which runs down the middle of the shell. The fishman will ordinarily do this, and it is as quick and merciful as any way of killing. The lobster may be killed, if preferred, by running a knife into the back, and then opened with a heavy knife and mallet. Remove the stomach, or lady, and the intestine. Lay the two pieces on the broiler, with the shell part down, and broil over a moderate fire for thirty minutes or longer. Spread a little butter over it when half done, to keep it moist; spread butter, salt, and pepper over it when done; open the claws with a nut-cracker or mallet, and serve immediately.