The lobster should be purchased alive and plunged into boiling water to which a good proportion of salt has been added. Continue to boil, according to size, about 20 to 30 minutes. Crabs should be boiled in the same manner, but only a little more than half the time is necessary.

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 gills from body, break latter through middle and pick out meat joints. Cut with sharp scissors through length of underside of tail, draw meat from shell. Draw back flesh on upper end and pull off intestinal cord. Break edge of large claws and remove meat.