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You can now turn up heat until water reaches a gentle simmer and cook lobster for around 8 minutes a pound.
Drain and plunge into iced water. Let it cool in there before draining again and transferring to fridge until needed.
The lobster will reward you for this kindness by being succulent and tender. It wonít be stuffed with adrenalin and its meaty fibers will not have contracted into something resembling India rubber. The next step is to cut lobster in half and to clean it.
Lay it on its back and use a strong, very sharp, knife to cut it in half from tail to head. You will easily see stomach bag at back of head and blackish gut running length of body. Remove these and discard.
You may also, if you wish, discard greenish liver, although aficionados hold this to be a delicacy. Itís certainly edible, but personally I chuck it because I donít like color.
And thatís it. You can now serve your lobster cold with some freshly made mayonnaise, or indulge in one of more fanciful hot dishes for which some restaurants have become famous.
Former head chef of the Pierre Victoire restaurant in London, Australian Michael Sheridan is a published writer on cooking related matters and runs a free club for busy home cooks at http://thecoolcook.com