re: Lobster recipes

Alittle thing I used to do on St. Croix with spiny lobster. Split it don the middle, pull all the tomaley(the crud) out of the thorax. Save the crud it is actually usable, just freeze it. Deep fry the whole thing, no seasoning or anything, when the flesh of the tail starts to get a very light brownish tint, it is done. Serve with lemon and drawn butter. Your guests will thank you.