The Best Way to Cook and Eat Lobster

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   1.

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   Choose live lobsters about 1 1/4 to 1 1/2 pounds each, figuring on half a lobster per person.

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   Bring a large pot of salted water to a rolling boil.

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   Drop the lobsters in the water head-first, cover, and return the pot to a boil.

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   Cook lobsters until they are bright red and cooked through, about 8 minutes.

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   2.

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   Remove the lobsters from the water with tongs and let rest for 4 to 5 minutes to settle.

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   Lay each cooked lobster on its back on a cutting board.

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   Cut in half, down the center from the head to the tail.

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    Carefully pull the shell apart with your hands.

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    Remove the gills and the stomach sac behind the head and discard.

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    Remove the intestinal vein.

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    Leave the roe in place.

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    3.

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    Before eating, tie on a bib.

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    Start by separating the lobster's head from the tail by twisting it off.

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    Next, remove the tail meat from its shell with a small, dull knife (or your fingers!).

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    Crack the claws and remove the meat with a pick.

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    Now suck the meat from the legs.

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    Eat up and have fun!

No additional tips available.