Ingredients
Lift live lobsters by taking hold of them just behind the eyes. Then, plunge, headfirst into a pot of boiling salted water. Bring to a boil; reduce heat and simmer 20 minutes. Remove at once. Place on back. With sharp knife, cut in half lengthwise. Remove black vein that runs to tip of tail. Discards all organs in body section near head except red coral roe (in females only) and brownish-green liver. Crack claws. Serve with cups of melted butter. Or, chill and use meat in salads.
NOTE: Boil soon after purchase. Lobsters that have been dead for several hours (6 to 8) are easy to detect when cooked; the tail shrinks to less than half, and is mushy and unpalatable.