Grasp live lobster firmly by back and plunge head-first into vigorously boiling salted water to cover lobster. Boil rapidly 5 minutes, then simmer about 25 minutes or until lobster turns red. Plunge into cold water to chill. Lay on claws to drain.

Break off 2 large claws and 4 pair small ones. Separate tail and body at joint. Hold tail in left hand, hard shell next palm. Cut slit lengthwise through center of tail. Remove meat in 1 piece. Remove black vein running down back of tail meat. Split body shell. In 4 pockets on each side where legs are attached will be found lobster meat. The green portion is fat and the coral is roe, both edible. Break open large claws with hammer or nut cracker. Remove meat in 1 piece. Do same with small claws.