Atlantic Canadian Lobsters

First, get a large pot of salted water (ocean water if possible) to a rolling boil. Next, criss-cross the lobster claws, remove the rubber bands, and then drop the lobsters head first into the boiling water. Cover the pot and let them boil for around 12-14 minutes. After cooking, remove the lobsters from the water and immediately drop them into an ice bath or bucket of snow to cool. Once the lobsters are cooled, begin to break them apart. First, remove the claws, then the tail. To process the tail, spread it open, lay it in your hand with the shell facing up, lightly squeeze, then flip it over and peel off the shell. Peel off the back of the tail and remove the vein. For the claws, use a knife to give it three cracks: two on the knuckles and one on the claw. Gently remove the meat from the shell. Finally, enjoy your prepared lobster with melted butter and white vinegar.