2 live lobsters (1 lb. ea.)
2 c. soft bread cubes
2 tbsp. butter or marg., melted
1 tbsp. grated onion
Dash garlic salt

Place live lobster on its back; insert a sharp knife between body shell and tail segment, cutting down to sever the spinal cord. Cut in half lengthwise. Remove the stomach, which is just back of the head, and the intestinal vein, which runs from the stomach to the tip of the tail. Remove and save the green liver and coral roe. Crack claws. Repeat with second lobster.

Combine bread cubes, butter, onion, garlic salt, green liver and coral roe. Place in body cavity and spread over surface of tail meat. Place in a 15-1/2 x 10-1/2 x 1 inch baking dish. Bake at 400 degrees for 20 to 25 minutes or until lightly browned. Yields 2 servings.