Place lobsters (only live) in boiling sated water (1 tablespoon per quart of water), head in first, boil for 18 to 28 minutes (depending on size).  The lobster will turn red almost immediately until red, this does not mean they are done. As soon as the lobsters are cooked, lift them out carefully (so as to not break off the claws) and lay it on a flat surface to drain.

To open boiled lobster:
1. Start at the mouth and split the lobster open from end to end.
2. Remove the dark vein that runs from head to tail.
3. Remove the stomach (the small sac in back of the head) .
4. Do not remove the coral (the roe or eggs) nor the green part (the liver) .
5. Carefully draw out the body meat with a fork.
6. Twist off the claws, then the legs.
7. Carefully crack the claws with a wooden mallet and extract the meat, try
 to get it out in one piece.
8. Either use the meat immediately or store in the refrigerator until ready to use.

To broil live lobster:
1. Kill the lobster by cutting the spinal cord by inserting a sharp knife between the body and tail segments.
2. Split the lobster open from head to tail.
3. Remove the black vein that runs from head to tail. 4. Remove the stomach from back of the head. 5. Crack the claws with a wood mallet. 6. The lobster is now ready to broil.
7. Brush the lobster with melted butter, sprinkle with sale and pepper.
8. Broil slowly for from 15 to 20 minutes depending upon the size of the lobster.
9. Serve immediately on hot platter with melted butter and garnish with lemon and parsley.

Nutritional Value: 3.5 oz./100 grams
90 calories, 17 grams protein, 0 carbohydrates, 2 grams fat