Using long tongs, grasp a live lobster firmly by the back, plunge it quickly, head first, into a large stock pot of rapidly boiling water, and then submerge the rest of the body.
Be sure to have a sufficient amount of water to cover the lobster completely. Boil rapidly for 5 minutes; then lower the flame or remove to a cooler part of the stove and cook slowly for 1/2 hour.
Remove from the water and allow to cool.
After being prepared in this way, a lobster may be served cold or it may be used in the preparation of various made dishes.
If it is to be used without further preparation, it is often served from the shell, which is usually split open. Melted butter or some other sauce is generally served with lobster. The flesh is removed from the shell with a small fork as it is eaten.
