1.  Bring a pot of heavily salted water (it should taste like the ocean) to a boil. Should be enough water in pot to cover the lobster(s). You can add seasonings like old bay and onions and garlic, but if the lobster is fresh then it’s not necessary. I prefer just salted water. 

2.  Once at a rolling boil, place lobster in the water headfirst, holding the tail. Make sure it is fully submerged. Boil about 10 minutes for a 1 pound lobster, and increase by 45 seconds for every extra 1/2 pound. 

3.  Remove from water and once cool enough to handle, grab the tail and the carapace and twist while gently pulling on the tail to release (there’s a ton of muddy yum yum in the head, if you’re into that).

4.  Using scissors, cut down the middle of the inside of the tail from tip to tip. You can then peel off the shell and release the tail meat. If cooked properly, the meat will essentially fall out. Serve with drawn butter, lemon wedges, and parsley. It’s all you’re going to need.