Broiled Lobster Ravigote

Cut three small raw lobsters each into two equal parts, taking out the gravel
from the head, season with salt and pepper, rub with a little oil and broil the pieces
for ten minutes. Remove them from the fire, take the meat from the heads of the
lobsters, put them in a salad bowl with half a pint of ravigote butter and mix them
well together; take the rest of the meat from the lobster, dip it in the sauce and
return it to the shell; then replace and warm it again for a few minutes in the oven
and serve on a folded napkin, garnish the shells with parsley and serve the sauce in
a boat.