If you're wondering what I'm doing on Friday evening before going out with some friends, I've been studying on how to prepare a live lobster. Three out of the six recipes that I still need to try in the next 25 days are from the lobster section.
This is Jamie's note on the subject:
You can of course boil a lobster whole, but I love to prepare it like this - it allows you to cook it in so many more ways. So if you have a live lobster and you plan to grill, roast, steam or barbecue it, this is what you'll need to do. First, you'll need to kill it and cut it in half. Place the lobster on a big chopping boar and look for the small cross mark on its shell, just at the back of its head.
Taking great care, place the tip of a large chopping knife at the centre of the cross and quickly and confidently push the tip of the knife straight through its shell, chopping right down through the head to the board underneath. This kills the lobster immediately, and if the legs continue to wriggle afterwards (what?!?), don't worry; it's just reflex reaction and will stop after a while.
Oh Jamie, you make it seems so easy... *sigh...