Serves 2

Ingredients:

8 quarts water
2 teaspoons salt
1 sack seafood boil
2 1- to 1 1/2-pound live lobsters

In a 12-quart kettle bring water, salt and boil pack to a rolling boil. Grasp each lobster just behind the eyes; rinse lobsters under cold running water. Quickly plunge lobsters headfirst into the boiling water. Return to boiling; reduce heat. Cover and simmer for 20 minutes. Drain lobsters and let cool. Remove bands or pegs on large claws.

When cool enough to handle, place each lobster on its back. Separate the lobster tail from the body. Cut away the tail membrane to expose the meat. Remove and discard the black vein running through the tail. Remove meat from tail. Twist the large claws away from the body. Using a nutcracker, break open the claws. Remove the meat from the claws. Serve with butter or favorite dipping sauce.