Bring a large pan of salted water to a boil. Plunge the lobster headfirst into the water. Cover and simmer (5 min. for the first pound, 3 min. each additional pound)
Pull the lobster from the pot, drain and let cool 5-10 min. Bend back and remove the front legs. Separate the claw portion from each of the front legs.
Bend back the tail, separating it from the body. Snip the underside of the tail with kitchen shears to remove the meat
With a small mallet or crab cracker, gently crack the claws. Remove the smaller pincer shell and take out the claw meat. Break open the upper body portion and extract the white meat.
