LOBSTERTAIL.US
Lobster is terrific when cooked right, and it's easy to
do.
Prepping
Before boiling or steaming, put live lobsters in the freezer for about an hour. Cold temperatures sedate them, after which they can be gently placed head-first in boiling water.
Cutting
Many chefs and lobster experts say the best way to dispatch a lobster before grilling is with a knife: Freeze the lobster at least 30 minutes, hold it just above the tail, and place it on a cutting board. Look for the cross-shaped indentation in the shell about 2 inches forward of the tail; place the tip of a large knife at this point, with the cutting edge toward the head. Plunge the knife down vertically, then swing it down to split to the lobster in half.
Storing
Keep lobsters moist with seaweed, wet paper towels, or wet newspaper in a refrigerator or cooler before cooking. Never keep lobsters in freshwater; they can't survive.