Gary Burghoff's broiled lobster recipe
From the recipe book of the real Radar.
While Radar O'Reilly may be from Ottumwa, Iowa, Gary Burghoff was from New England, and he liked his food bland. So keep that in mind while you peruse this recipe he provided to the Los Angeles Times in 1975.
Without further ado, here is a recipe straight from the kitchen of M*A*S*H's Gary Burghoff:
2 cleaned lobsters, each weighing 1 ½ to 2 pounds
Have butcher clean and split lobster or do it yourself. To kill lobster, insert sharp knife deeply into back at point where head joins body to sever spinal cord. To split lobster, turn on back; split from head to tail, cutting through to back shell with very sharp knife. Discard intestinal vein at back of head. Leave tomalley (green liver) and red roe. Crack claws. Place lobster on buttered preheated broiler. Broil for about 12 minutes, basting often with melted butter, and sprinkle well with paprika. Serve at once on a heated plate. Serve with additional melted butter and lemon wedges. Serves 2.
AFTERTHOUGHTS: Select only fresh lobsters! If desired, lobster tail may be used. Be careful not to overcook the lobster."