In an extra-large kettle, bring enough water to a boil to cover lobster; add 1 tbsp. salt, if desired, for each quart of water. Quickly drop live lobster in boiling water, head first; cover pot. When water returns to a boil, reduce heat and begin timing. Allow 10 min. of cooking time for a 1 lb. lobster; add 3 min. for each additional pound. Do not allow water to return to a full boil. Remove lobster from pot. Plunge into an ice bath to stop the cooking; drain.

Split lobster from end to end with a sharp knife. Remove small sac that lies just behind the head and pull out the intestinal vein that runs down to the end of the tail. Do not remove any coral-colored roe or yellow liner. Use a lobster cracker or nutcracker to crack the large claws. Break off small legs and suck out the meat inside. Remove tail meat from the shell.

DRAWN BUTTER: In a small saucepan over low heat, slowly melt desired amount of butter. Remove from heat and let stand until the clear part can be spooned off into a serving dish (2-3 min.); discard milky solids. Serve warm.