Broiled Lobster With Cajun Butter

Broiled Lobster With Cajun Butter
1 cup (2 sticks) unsalted butter, melted
1 tbsp kosher salt
1½ tsp cayenne pepper
1½ tsp paprika
1 tsp freshly ground black pepper
¾ tsp onion powder
¾ tsp dried thyme
½ tsp garlic powder
½ tsp dried oregano
1/8 tsp mustard powder
4 live lobsters, about 1½ lbs each

Preheat broiler. Arrange oven rack 4 inches from heat source. To make Cajun butter, stir together all ingredients except lobsters in small bowl. Place lobsters in bag in freezer for 15 minutes to slow their metabolism. Place a lobster on its back. Using sharp knife and quick movement, slice lobster in half lengthwise from head to tip of tail. Grab both sides of shell and split open body, cracking through its hard back. Scoop out gray-green innards. Use back of heavy knife to crack open both claws. Repeat with remaining lobsters. (A fishmonger can do this if lobster meat is then cooked within an hour.)

Arrange lobsters in single layer in large roasting pan (or use 4 large gratin dishes). Coat body and claw meat generously with Cajun butter. Broil, basting once halfway through with pan juices, until lobster meat is cooked through and slightly charred, about 12 minutes. Remove lobsters from oven. Spoon pan juices over lobsters and serve. Serves 4.