Boiled Live Lobsters
|Melted butter/Margarine||2 Tablespoon (Adjust to taste)|
|Lemon wedges||4 (Adjust to taste)|
1. In deep, 10-quart kettle, combine 6 quarts water, the lemon, onion, salt, bay leaves, and whole black peppercorns. Boil and then reduce heat to simmer for 20 minutes.
2. Holding each lobster by the body with tongs, with claws away from you, dip into the hot water and cover. Return to boiling; reduce heat to simmer lobsters 12 to 15 minutes.
3. Remove lobsters from kettle; place on back. Split body lengthwise, cutting through thin under- shell and lobster meat and back shell. Spread open. Remove and discard dark vein and small sac 2 inches below head. Leave in green liver (tomalley) and any red roe (coral). Crack large claws, to let excess moisture drain off.
4. Serve lobsters at once, with plenty of melted butter and lemon wedges.