AnyBody know how to cook?

Okay so i have live lobster...and i know i have to boil it.....but i have no idea what im doing...has anybody ever cooked a lobster b4? please help...thanks =]AnyBody know how to cook?
So boiling lobsters is relativity easy. You take a large stockpot and put enough water in that it will cover the lobster. Add some salt and lemon juice to the water. Bring it to a boil. Then put the lobster in head first and quickly cover with a lid. Boil for 5 minutes for the first pound and then 3 minutes for each additional pound. It'll be a brilliant red color when it's done and the antenna will pull out easily.





Pop off the claws, twist off the tail, serve with some melted butter and you're good to go.AnyBody know how to cook?
Use a pan deep enough to hold 6 liters of salted water to which you have added some shredded onion, a garlic clove or two and a bay leaf. Purists who live by the sea prefer to use seawater. People like me, who鈥檝e seen what floats inshore as a result of coastal run-off, don鈥檛.





Put a trivet or round roasting rack in the bottom of the pan, on which you will place the lobster. You do this so that it is not touching the bottom of the pan and will not be burnt as the metal heats up.





Does this improve the flavor? Nope. It鈥檚 purely for the comfort of the lobster.





So, this is what you have 鈥?a pan of cold brine, seasoned, in which a lobster sits on a trivet as happy as a sand boy. How do I know this? Because lobsters have two states of being 鈥?they鈥檙e either happy or they鈥檙e dead.





Now, using a gentle heat, gradually raise the temperature of the water to around 90掳F, at which point the lobster will be fast asleep and sweetly dreaming. It will never wake up.





You can now turn up the heat


until the water reaches a gentle simmer


and cook the lobster for around 8 minutes a pound.





Drain and plunge into iced water.


Let it cool in there before draining again


and transferring to the fridge until needed.





The lobster will reward you for this kindness by being succulent and tender.


It won鈥檛 be stuffed with adrenalin and its meaty fibers


will not have contracted into something resembling India rubber.





The next step is to cut it in half and clean it.





Lay it on its back and use a strong, very sharp, knife to cut it in half from tail to head.


You will easily see the stomach bag at the back of the head and the blackish gut running the length of the body.


Remove these and discard.





You may also,


if you wish, discard the greenish liver


, although aficionados hold this to be a delicacy.


It鈥檚 certainly edible, but personally I chuck it because


I don鈥檛 like the color.





And that鈥檚 it.


You can now serve your lobster cold


with some freshly made mayonnaise,


or indulge in one of the more fanciful hot dishes
Salt the water. You may leave the rubber bands on the lobster which keeps the thing from snapping at you when you drop 'em in. When the lobster turns all red, pull 'em out, pay no attention to anything else because it could have been close to dead before you plop 'em in. You can let them cool or not. Melt a little butter, grab your cracker and go!!!
It depends on how many pounds of lobster you have and how you want the flavors. Try this link, it's very helpful.
Boil for about 15 minutes?
DONT KILL HIM SET HIM FREE U HATER!!!