To prepare 1 ¼ pound lobsters, bring a 6-quart pot of salted water (2 tablespoons sea salt (not iodized) for each quart of water) to a boil.

Cook 1 or 2 lobsters at a time. Add the lobster(s) headfirst and cover the pot to return the liquid to a gentle boil, then remove the lid and boil for 1 minute.

Remove the pot from the heat, cover and let the lobster(s) steep in the liquid for 10 minutes. It should turn a bright red. Remove and transfer to an iced water bath to stop further cooking.

Once the lobster is cool enough to handle, remove the meat from the shells. Working over a tray, twist off and remove the tail from each lobster body. Then twist and pull off each of the claws.

To remove the tail meat, hold each tail flat, back shell facing up, and using a sharp chef’s knife, cut lengthwise in half. With a pair of tweezers, pull out and discard the vein that runs the length of the tail.

Chill lobster meat in refrigerator.

Try Thomas Keller's Lobster Roll recipe.

Photo: tup wanders