Choose active live lobsters.
Plunge headfirst into enough boiling, salted water or Court Bouillon (see page 21) to cover.
Bring to boiling; reduce heat and simmer till done, 20 minutes.
Place on back.
With sharp knife, cut in half lengthwise.
Discard all organs in body section near head except red coral roe (in females only) and brownish green liver.
Remove black vein that runs to tip of tail.
Serve with butter.
Or remove meat and use in recipes calling for cooked lobster.
Allow a 1-pound lobster for each serving.