Boiled Fresh Lobster
Fill deep kettle with sufficient water to cover lobsters, adding 2 tablespoons salt for each quart water.
Bring water to fast boil; plunge each lobster in, grasping it by the back, behind head.
Allow water to return to gentle boil, cover container and cook 18 minutes from the time lobsters were put in water.
Lobsters weighing less than 1 pound will cook in 15 minutes.
Lift out, and cool immediately by holding under running water; then drain.
Note: Turn lobster on its back, and split lengthwise down center, using sharp knife or kitchen scissors.
Remove meat, and discard dark vein, small sac at back of head, and spongy green tissue on each side of back.
Do not discard bright green liver or red roe (if present) as these are delicious tidbits.
Crack large claws with nutcracker.
Repack body shell.
If to be served hot, put lobster in very slow oven to heat through; serve with melted butter or margarine and lemon wedges.
Or serve cold with lettuce garnish, mayonnaise and lemon slices.