Classic Lobster

Fill large deep pot with enough salted water (1 tbsp/15 mL salt per 4 cups/1 L water) to completely cover lobsters; bring to full rolling boil over high heat. Grasp back of each lobster; plunge headfirst into water. Cover and return to boil.

Start cooking time when water boils; reduce to bubbly simmer. Cook each lobster for 10 minutes for first pound (500 g) and 1 minute for each additional 4 ounces (125 g) or until lobster is bright red and small leg comes away easily when twisted and pulled.

Remove meat from lobster, discarding shells and setting meat aside or dipping into butter to eat as you proceed. First, twist off claws at joint at body; separate into claw and arm sections. Break off smaller part of claw and remove meat with lobster pick or nut pick. Using lobster cracker or nutcracker, crack larger part of claw at widest part; lift out meat. Crack arm; pick out meat.

Separate tail piece from body by twisting apart. Bend tail backward and break off flippers; pick out meat from flippers.

Using kitchen shears or steak knife, cut through shell along underside of tail to expose meat. With fingers or fork, pry meat from shell. Remove and discard intestinal vein (if any). Holding legs and inner section of body pull off back shell. Remove and eat red coral (if any) and green tomalley (liver). Insert thumbs in inner body and pry apart to separate half lengthwise; extract any meat. Break off legs; suck out juice and meat.

Light Lemon Chive Dipping Sauce: In bowl, mix together light sour cream or low-fat plain yogurt, light mayonnaise, chopped fresh chives or green onion, lemon juice,mustard and cayenne pepper.

Makes 3/4 cup (175 mL).