Portions: Preperation time: 5 min + 3 min per 50 Tested: Complexity: Storage/Preperation Catagories: Seafood
Ingredients
lobsters,    salt,    fresh lemon,

Directions:

o	Fill a large stockpot with enough water to cover the lobsters, and bring to a boil over high heat.
o	Salt the water lightly and add lemon juice.
o	Put live lobsters headfirst into the boiling water. If you choose to kill them quickly before boiling, do this now (see Tips).
o	Allow the water to boil again, and then turn the heat down to medium.
o	Cover the pot and cook 5 minutes for the first pound and an additional 3 minutes for each additional pound. Like all shellfish, lobsters overcook almost instantly, so remove them from the water as soon as they're done.
o	Remove the lobsters from the water and drain them on paper towels.
o	To prepare the lobsters for the table, twist off each large claw, leaving the claw joints intact (there's a lot of meat in the joints). Crack the claw shell with a nutcracker or mallet.
o	Hold the body of the cooked lobster with a clean kitchen towel (it should still be hot) and twist off the tails with your hands. Remove the tail meat by separating and removing the tail shell with your fingers.
o	Many people feel it's more humane to kill the lobsters quickly just before boiling them. To do this, place the tip of a sharp knife on top of the lobster's head where the lines in the shell form a T. Bring the knife down with a quick cutting motion.
o	At the fishmonger, select the liveliest lobster. Pick it up and feel how heavy it is. Make sure the tail curls under and the shell is not damaged. Make sure the claws are secured with bands.
o	Lobsters overcook very quickly. For a slightly more involved cooking method that ensures tender lobsters, pour boiling water over them and let them steep for just 3 minutes. Remove the meat from the shells while still warm; then, when ready to eat, reheat the meat gently in melted butter to finish cooking it.
o	Lobsters make a high-pitched sound when they are boiled. Although it sounds like they are crying, it is actually the result of gases being released under their shells.
o	Remove the rubber bands on the lobster claws before you boil your lobster. Some rubber bands will transfer their flavor in the boiling water. A quick snip with scissors does fine.
o	The greenish, soft digestive gland (tomalley), which fills the body cavity of cooked lobsters, is not only edible, but is considered by lobster lovers to be a real delicacy. This gland functions in the live lobster to secrete digestive fluids, to absorb digested nutrients, and to store reserve nutrients, which give the tomalley its rich flavor.
o	The red roe (developing eggs), which extends from the body cavity down through the tail meat of female lobsters, is edible. Some people specially request female lobsters so they can enjoy some roe.
o	After the body shell has been removed, the only inedible part in the body cavity of the cooked lobster is the stomach. This is located toward the front of the body cavity and resembles a sack.

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