Instructions: Bring water to a depth of 2 inches in a large kettle to boiling. Dump lobsters, half at a time, into water. Cover pan. Return to boiling; lower heat and simmer 10 minutes or until shells are a bright red. Remove lobsters with tongs to a wooden board and cook second batch of lobsters, keeping first batch warm. Pile lobsters on a large heated serving platter; garnish with parsley. Insert a sharp parking knife into center of lemon and cut, saw-tooth fashion, around center of lemon; pull to separate. Use as garnish on platter.

To eat lobster, place cooked lobster on its back and cut the under shell, lengthwise, with kitchen scissors or poultry shears. Remove and discard the dark vein, the sac near the heat and spongy tissue; save the green liver and coral. Crack claws with nutcracker and suck meat from feelers.

Serve with Drawn Butter.

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