4 (1 1/4-lbs.) live lobsters
Kosher salt

1. Separate the tails and claws from the lobster bodies. Reserve the bodies for stock.

2. Wrap the tails in a double layer of plastic wrap.

3. Bring a large pot of salted water to a boil over high heat. Add the lobster tails, weighting (a heavy ceramic plate will work) and covering them.

4. Cook the tails for 7 minutes, then remove them from the pot and rinse under cold water. Add the claws to the pot, weight, cover, and cook for 10 minutes.

5. Drain the claws and rinse under cold water.

6. Crack and serve the lobster or wrap the claws and tails in fresh plastic and refrigerate until ready to use (it is best to cook the lobster the same day you plan to eat it).

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