BOILED LOBSTERS OR CRABS
Lobsters should be purchased alive and plunged into boiling water in which a good proportion of salt has been added. Continue to boil according to size about 20 minutes. Crabs should be boiled in the same manner, but only a little more than half the time is necessary.
The only parts of lobster not used are the "lady," gills and intestinal cord.
To open a boiled lobster, wipe off shell, break off large claws; separate tail from body; take body from shell, leaving "lady" or stomach, on shell. Put aside green fat and coral; remove small claws; remove woolly gills from body, break latter through middle and pick out meat from joints. Cut with sharp scissors through length of under side of tail, draw meat from shell. Draw back flesh on upper end and pull off intestinal cord. Break large claws and remove meat.