Cookbook:Boiled Lobster

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• 1 live northern lobster

1. Bring 12 cups of water to a boil in a pan that is large enough to accommodate the entire lobster.
2. Stick a sharp knife in the head of the lobster from the top down, and make a quick 'lever' movement downwards with the knife until it is completely through. This kills the lobster almost instantly.
3. Add the lobster to the boiling water and cook until it turns a bright red.
4. Remove and let cool.
5. Carefully slice the tail open along the midsection and remove the cooked tail meat.

• Other parts of the lobster can also be eaten, but tail meat is particularly prized for its unique texture.