Cooking:

Fill your blue enamel pot with enough water to cover the lobsters (about 4"-5"), but don't put them in yet! Bring water to a strong boil. TIP: Don't add salt to accelerate the boiling — it will only cause it to boil all over onto your stove.

As soon as the water comes to a full boil, firmly grasp the lobsters behind their arms and quickly plunge them head-first into the boiling water. Cover the pot with a lid.

When the water returns to a soft boil, start timing your lobsters. If an over boil occurs, take off the lid.

Par-boil your lobsters in a large pot of boiling water for 5 minutes. Remove the lobsters and plunge into a large bowl of cold water to stop the cooking. Drain the lobsters and store in a refrigerator if you do not plan to grill them right away.

Place a lobster on its back on a cutting board. Using a large sharp knife split the lobster down the middle. Remove the black vein from the tail, the tomalley from the body and the sand sac located near the head. Repeat with the remaining lobsters. Baste the lobster meat with some oil or butter.

Grill the lobsters flesh side down for 5 to 6 minutes, or until the flesh is just beginning to look solid. Turn the lobsters over, baste with more oil and continue to cook for 4 to 5 minutes longer, or until the lobsters are cooked through.

Now, your lobsters are done cooking!

Twist off the large claws. Crack each claw and knuckle with a lobster or nut cracker. Remove the meat.

Separate the tail from the body and break off the tail flippers. Extract the meat from each flipper.

Push the tail meat out in one piece. Remove and discard the black vein which runs the entire length of the tail meat.

Separate the shell of the body from the underside by pulling apart and discard the green substance called the tomalley.

Open the body by cracking in apart in the middle, with the small walking legs on either side. Extract the meat from the leg joints and the legs themselves by biting down on the leg and squeezing the meat out with your teeth.

Use wet napkins to clean up.

When you separate the body from the tail, you will notice some green stuff. This is called the tomalley, which is also known as the liver of the lobster. The tomalley is considered a delicacy by "old timers", but feel free to discard it before eating the rest of the lobster.

In some lobsters there will also be pink stuff. This is the mature ovaries of the lobster. Again, some people relish this part of the shellfish, while others discard it.

You are ready to enjoy! Take a mouth full of lobster and plunge it into the warm butter. Yummmm!! You may be surprised by the difference in texture of the Maine lobster. Maine lobster is slightly chewier, but more than makes up for it with the sweet flavor! We know you'll agree!