1 lobster
Melted butter for basting
Pinch of thyme
Fresh orange
Glass of dry white wine, cider or champagne
Fresh lemon

Drown the lobster in fresh water. Impale on metal skewer and tie securely with fine wire, straightening him as much as possible. Put a dish beneath the spit to catch the juices and proceed to cook over a hot fire. Baste with seasoned, melted butter and the wine. Lobster should be done when shell is bright red and flesh has gone white.

Now add a good squeeze of lemon to the juice of the orange and add this to the liquid in the pan. Split the lobster in two, and give half to each person after pouring the sauce over the meat.

Another method is to split the lobster in two after drowning, and cook on barbecue, shell down, basting frequently with butter. Serve with individual bowls of butter sauce and finger bowls. Serves 2.