Boiled Lobster

Ingredients

2 live lobsters (1 pound each) 1 tablespoon salt 2 cups Drawn Butter

Preparation

Pick up each lobster back of claws and plunge, head downward, into enough boiling water to cover; add salt. Cover pot and simmer about 20 minutes. Plunge lobsters into cold water and when cool enough to handle, remove meat by the following method: place on back; with sharp knife, cut in half lengthwise. Remove black vein that runs to tip of tail. Discard all organs in body section. Crack claws and remove the meat. If lobster is not to be served whole, grasp tail, inserting index finger between the shell and meat; pull firmly, separating shell and meat. (Discard the spungy particles found between meat and shell.) If lobster is to be stored for any length of time, chill thoroughly. Serve lobster with Drawn Butter for dipping.

Yield: 2 servings