1. Crack the pincer claws with a small hammer and take out the meat with a skewer.
2. Cut the lobster lengthways from head to tail using a sharp knife.
3. Remove the stomach bag on the right side of the head and also the grey spongy parts known as "dead man's fingers".
4. Remove the coral, wash and retain for decoration.
5. Now remove all the meat from the shell. Keep the green liver meat which is edible.
6. Flavour the meat with lemon juice and seasoning or mayonnaise and return to the shell.
7. Serve on a bed of lettuce.
Note Lobsters are best at about 650 g - l kg (1 3/4 - 2 1/2 lbs) as this will give two good servings or about 400 g (3/4 lb) meat.
A well-cooked lobster will feel heavy and the tail should be curled under the body.
1. To prepare and cook a live lobster, first take a skewer or sharp knife and drive through the cross which is on the head.
2. Grip the lobster firmly behind the head and plunge into a large saucepan of boiling salted water.
3. A bay leaf, sprig of parsley or bouquet garni may be added.
4. Cook for 15 minutes for each 450 g (1 lb) of lobster.
5. Allow to cool in the liquid.
6. Leave the antennae on as they form part of the decoration if serving in the shell.
7. When cool, twist off the claws, retaining small claws for garnish.