• When getting ready to cook the lobster, put it into the freezer for about 20-30 minutes. This will essentially put the lobster to sleep and it will also not be moving around much.
• Use a large pot, make sure you will be able to fit the lobsters to be completely covered with water. Season with coarse salt and whole peppercorns. Lower the heat to medium so the water doesn’t over-boil all over the stove.
• Use metal tongs, grab the lobster by the body, in the middle. Submerge lobster into the water and close the lid. (Leave a crack to let steam escape.) Let lobster cook for about 16 minutes, until it’s bright red. (See cook time to lb. ratio in the notes below.)
• Take lobster out using metal tongues that are preferable coated with silicone (wet lobster is slippery).

Taking Out Lobster Meat:

• Twist off the tail. You will see "not so pleasant" content of its stomach but you can simply rinse the edge of the tail off with cold water. 
• Twist off both claws at the sides of the body.
• Separate the claw from the knuckle by twisting it off. 
• Using kitchen shears, cut the underside of the tail all the way down. Pull it apart and take out the tail meat. Make a small incision though the top of the tail to take out the vein.
• Use lobster crackers to crack the tough shell of the knuckles and claws. Carefully pull it apart and take out the claw and knuckle meat. Carefully go through the meat to make sure there are no pieces of shells leftover.