How To Cook A Live Lobster

Once you get your mind around throwing a live creature into a pot of boiling water, cooking lobster is easy.

Lobsters should be bought alive and fresh.

Lobsters can be kept in the refrigerator for a little while at least.

Water should be a rolling boil.

The lobster is kept in a bag lightly wrapped, if at all.

When fresh, the lobster should squirm and kick.

Don't forget to snap off the rubber bands.

It's turkey time.

Boil the lobster for about three minutes per pound.*

*As per Joy of Cooking, with the caveat that lobsters over two pounds will cook unevenly

The lobster is done when it turns red and stops moving.

Lobster is done.

Remove and let cool.

Start by pulling claws off the body and twisting off the tail.

All parts are fair game, except for the head and the gills. Even the green stuff, which is its liver, is edible.

Do not waste any part of the lobster.

Enjoy with beer and melted butter.

Lobster remnants.