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1
Fill a large pot with 1 inch of water and stir in the salt.
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2
Add a steamer rack to the pot.
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3
(If you dont have a steamer rack, lightly bunch a long piece of foil so that it looks like a rope.
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4
Then make a figure eight out of the foil rope and set it in the pot.)
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5
Bring the water to a boil over high heat.
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6
Add the lobster head-first to the pot, cover with a tightfitting lid, and return the water to a full boil.
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7
Reduce the heat and cook at a gentle boil until the lobster is bright red, about 14 minutes from the time it goes into the pot.
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8
Check its doneness by pulling on an antenna: If the antenna comes out with no resistance, the lobster is done.
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9
Remove the lobster to a rimmed baking sheet and let it sit until its cool enough to handle.
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10
To crack and remove the lobster meat, use your hands to twist and separate the tail from the body.
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11
Twist and remove both of the claws where they meet the body; set the claws aside.
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12
Discard the head and torso.
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13
Starting with the tail, remove the small, wispy flippers on the underside of the shell.
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14
Using a fork, pierce the exposed tail meat and slowly twist and pull it out of the shell in one piece.
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15
(You can rinse any white debris off of the tail meat if desired.)
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16
Discard the shell of the tail.
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17
Twist the claws and separate them from the legs; set the legs aside.
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18
Gently wiggle and pull the smaller part of the pincer shell off each claw.
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19
Using a seafood cracker, gently crack the claws to remove the meat.
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20
Crack the legs and remove the meat.
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21
Serve the lobster with melted butter.
