Went to St. Laurence Market to get a live lobster and three pieces of marrow bone.
Followed the following instructions:
eHow: How to Boil Lobster:
- Fill a large stockpot with enough water to cover the lobsters, and bring to a boil over high heat.
- Salt the water lightly and add lemon juice.
- Put live lobsters headfirst into the boiling water. If you choose to kill them quickly before boiling, do this now (see Tips).
- Allow the water to boil again, and then turn the heat down to medium.
- Cover the pot and cook 5 minutes for the first pound and an additional 3 minutes for each additional pound. Like all shellfish, lobsters overcook almost instantly, so remove them from the water as soon as they're done.
- Remove the lobsters from the water and drain them on paper towels.
- To prepare the lobsters for the table, twist off each large claw, leaving the claw joints intact (there's a lot of meat in the joints). Crack the claw shell with a nutcracker or mallet.
- Hold the body of the cooked lobster with a clean kitchen towel (it should still be hot) and twist off the tails with your hands. Remove the tail meat by separating and removing the tail shell with your fingers.
Seared both ends of a piece of marrow bone before boiling:
After boiling the marrow bone and corn in the lobster broth:
As I scooped out the bone marrow with a tea spoon, there were beef fat leaking onto the plate. I sprinkled the fat with salt, and rolled corn on it.