Boiling is a common and easy way of preparing lobster - although many people prefer it steamed (see User's Tips). You can eat the lobster by itself - it's simple and elegant with some melted butter - or use the meat in recipes such as crepes, salads or risotto.
Instructions
1. Fill a large stockpot with enough water to cover the lobsters, and bring to a boil over high heat.
2. Salt the water lightly and add lemon juice.
3. Put live lobsters headfirst into the boiling water. If you choose to kill them quickly before boiling, do this now (see Tips).
4. Allow the water to boil again, and then turn the heat down to medium.
5. 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.
6. Remove the lobsters from the water and drain them on paper towels.
7. 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 a nutcracker or mallet.
8. 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.
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