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If you are treating yourself to a whole lobster, up to specimen will give maximum flavour and quality of texture. Don’t be fooled by the ‘bigger is better’ case. A lobster weighing much more will also be much older, will have fought many briny battles and be tough as old boots.
Bring a pan of water large enough to contain the lobsters to a vigorous boil, and add a good pinch of sea salt and pepper – I always avoid any other flavouring in the water; lobster meat needs no tweaking.
Take the rubber bands off the lobsters’ claws (be very careful, they can do a lot of damage to fingers) and put the lobsters in the water.
Cover the pan and cook for 15-20 minutes until the flesh turns white and starts to come away from the shell. It is better to undercook than overcook otherwise it will dry out.
Remove the lobsters from the pan with a slotted spoon and straighten them out on a wooden board to allow them to cool.
In a small pan, melt the butter mixed with the seeds scraped from the vanilla pod and the split pod itself in order to extract ever more flavour.
With a very strong, very sharp knife, cut the lobsters in half lengthways from head to tail, and serve with the vanilla butter and many, many napkins.
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