Select a live lobster. Plunge head downward into rapidly boiling
salted water. There should be sufficient water to cover the lobster.
Use 1 tsp salt per quart of water. Boil 25-30 minutes. Remove from
the water. Drain. Cool. Remove the claws. Cut with a sharp knife
through the top and bottom of thed shell of body. Remove and discard the
stomach which is just back of the head. Remove the black line which
runs from the stomach to the tail. Remove lungs. Separate large claws
at the joints. Crack shell and remove meat.