Wash lobsters under cold running water. In a pot large enough to hold court bouillon and lobsters, place water, lemons, and salt. Bring the court bouillon to a boil. Place the whole lobsters in the pot, cover with a lid, and cook for 12 to 14 minutes; until the shells are completely bright red. Remove the lobsters from the court bouillon and allow them to cool enough so that you can handle them with your bare hands. Break off the tail, the claws, and the knuckles that are attached to the claws. Split the body in half by laying it shell-side down on a workspace. Place a sharp heavy knife between the small legs on the underside of the body and split the body completely in half. Remove the long black intestinal tract as well as the stomach sack and discard. With a spoon, remove the body meat and any red roe, reserving them for use in your salad or another lobster dish. At the top of the body, towards the head, find, remove, and discard the feathery gills. The green tamale can be discarded, or eaten if desired. Separate the claws from the knuckle shells and crack the claws straight across with the back of a sharp knife. Separate the claw shell and remove and save the claw meat. Crack the knuckle shells with a nutcracker and remove as much of the tiny nuggets of meat as possible. Take the tail shell in the palm of your hand and squeeze firmly. This will help to loosen the tail meat. Then, using sharp scissors, cut through the length of the soft undershell. Spread the hard shell apart and remove the tail meat intact. You may split the tail meat in half, and if any intestinal tract remains, remove and discard it now. Chill the lobster meat for use in lobster salad or saute it briefly and combine with risotto or pasta.

Recipe

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Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net