Boiled Lobster
3 qts. water
3 Tbsp. salt
2 live lobsters (1 1/4 lbs. each)
In large kettle, heat water and salt to boiling. Plunge live lobsters headfirst into water. Cover and heat to boiling. Reduce heat; simmer about 10 minutes. Drain.
Place lobster on its back. Cut lengthwise in half with sharp knife. Remove the stomach, which is just in back of the head, and the intestinal vein, which runs from the stomach to the tip of the tail. If you're feeling brave, do not discard the green liver and coral roe; they are said to be tasty, but I'm not brave enough to try them. Crack claws.
2 servings
Serve with lemon wedges and melted butter, baked potatoes, tossed green salad, raspberry sherbet and white wine.
