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Cook a live Lobster
Get a pot with boiling salt water going
Have your lobsters ready in the fridge, covered with newspaper, females if you can get them, (look under the tail, the males have thick prongs, the females have hairy mini flippers)
Throw in mirepoix( chunks of onion celery carrot)
Pick up the lobster, with rubber bands still on its claws or it'll hurt you, look at the lobster, and say "I'm sorry!"
Drop the Lobster into the boiling water, the water will stop boiling for a few minutes as it builds up heat, when it's at a rolling boil again, shut off the burner, let the lobster sit and poach
In around 14 minutes, it will rise to the top, and it's done, nice and tender
If you leave the burner on and boil the lobster hard it will be tough
bang the claws until they crack, then remove the meat, cut the tail lenthwise from the bottom and remove the meat
Serve with drawn butter and lemon sections, save the heads if you're serving Japanese people, they eat those
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