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1
Place lobsters in a container with tight-fitting lid.
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2
Cover with cold water, remove lobsters and measure water.
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3
Pour water into another large pot, and add 1 tablespoon vinegar for every quart of water.
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4
Boil.
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5
Return lobsters to lidded container.
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6
Pour the hot water over them, cover and steep 2 minutes for 1 1/2-pound lobsters, 3 minutes for 2-pound lobsters.
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7
Remove lobsters.
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8
Reserve water in container.
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9
Pull off lobster claws and knuckles, and return to hot water for 5 minutes.
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10
Twist off tails, and discard bodies.
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11
Snip through bottom sides of tail shells with shears.
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12
Remove meat.
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13
Discard shells.
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14
Cut tail meat in half lengthwise.
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15
Remove vein running through top of meat.
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16
Place meat on a platter lined with paper towel, cover with plastic wrap and refrigerate.
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17
Remove claws from hot water.
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18
Twist off knuckles, and reserve.
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19
Hold claw, pull down on small pincer and pull it off.
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20
Use heavy shears to snip shell at knuckle end enough to open it; remove meat in one piece.
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21
Add to platter with tail meat.
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22
Use shears to snip through the knuckle shell, pry open and remove meat.
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23
Add to the platter.
