With a strong, pointed knife make a deep, sharp cut at the mouth, then draw the knife firmly but quickly through the body and entire length of tail; open the lobster and take out the stomach, or lady, and the intestinal vein, which runs from the stomach to the extreme tip of the tail. Pull off the small claws, wash carefully, spread in a well-oiled broiler. Broil over clear coals about ten minutes on the flesh side, basting once with melted butter; turn and broil a few minutes less on the shell side; crack open the large claws and serve at once on a hot serving-dish. Pass at the same time melted butter. If more convenient, the lobster may be cooked in a hot oven about fifteen minutes. Serve half a lobster, or a whole one of small size, as a portion. Spread with butter before baking.