Directions

1. 1. In a 12-quart kettle bring water and salt to boiling.
2. 2. Grasp each lobster just behind the eyes, rinse lobsters under cold running water, Quickly plunge lobsters headfirst into the boiling water.
3. 3. Return to boiling; reduce heat. Cover and simmer for 20 minutes. Drain lobsters, remove bands or pegs on large claws.
4. 4. When cool enough to handle, place each lobster on its back.
5. 5. With kitchen scissors, cut the body in half lengthwise up to the tail, cutting to but not through the back shell.
6. 6. Cut away the membrane on the tail to expose the meat and small sand sac near the head.
7. 7. Remove and discard the sand sac and the black vein running through the tail. Remove the green tomalley (liver) and coral roe (found only in females), if desired, reserve to serve with the lobster.
8. 8. Twist the large claws away from the body. Using a nutcracker, break open the claws.
9. 9. Remove the meat from the claws, tail, and body.
10. 10. Melt butter over very low heat without stirring, cool slightly. Pour off clear top layer; discard milky bottom layer. Serve with lobster.
11. 11. Makes 2 servings.