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Boiled Lobster




Fill a deep kettle with enough water to cover lobsters.
Fr each quart, add 1 tsp salt. Bring water to a rapid boil.

Grasp live lobster across the middle of the back and plunge head first
into the water. With a wooden spoon, push lobster under water. When water has
returned to a boil, reduce heat and simmer 15 minutes for first pound, 5 minutes for
each additional pound. Remove from water and cool.

Set lobster on its back and with a sharp knife or scissors, slit open
from head to tail. Remove dark intestinal vein that runs through
the centre. Cut off membrane. Discard sac or "old woman" behind the head.
Serve hot or cold with lemon and drawn butter.