1. In an extra-large pot, bring enough water to a boil to cover lobster; add 1 tbsp. salt, if desired, for each quart of water.
2. Quickly drop live lobster head first into boiling water; cover pot.
3. When water returns to a boil, reduce heat and begin timing, allowing 10 min. of cooking time for a 1 lb. lobster (add 3 min. for each additional pound). Do not allow water to return to a full boil.
4. Remove lobster from pot and plunge it into an ice bath to stop the cooking; drain.
5. Using a sharp knife, split lobster from end to end; remove the small sac that lies just behind the head and pull out the intestinal vein that runs down to the end of the tail. Do not remove any coral-colored roe or yellow liner.
6. Serve lobster with warm drawn butter. Use a lobster cracker or nutcracker to crack open the large claws. Break off small legs and suck out the meat inside. Remove tail meat from the shell.

DRAWN BUTTER: In a small saucepan, slowly melt desired amount of butter over low heat. Remove from heat and let stand until the clear part can be spooned off into a serving dish (2-3 min.); discard milky solids.
 

Good to Know:

• Live lobster can be special-ordered from the Seafood Department with just a few days' notice.