4 (1 lb.) live lobsters
Water
1/2 c. melted butter
Lemon wedges

Bring water to a boil in a large pot, add lobsters and cook over fire for 7 minutes. Remove lobsters with tongs. Split from end to end. (With the exception of the shell and gills, all of the lobster is edible. The thorax matter is called the "coral" and "tomalley" and is especially prized by gourmets.) Serve lobster with melted butter in separate bowl. Garnish with lemon wedges.

NOTE: You can also broil the lobster over hot coals for 20 minutes, turning often to cook evenly. Serves 4.