Now that you have learned to catch a lobster, let's cook it up!

Ever heard of the pot that never boils when you are staring at it?

Well, rule number...

1. You need a large enough potto fit the lobster in.
2. Bring water to a rapid boil.
3. Put the whole lobster in the pot and let it boil for about 6 minutes. (8-10 if you aren't planning on using this recipe.)
4. The lobster will be a deep orange color and the meat will be spooging out the sides and stuff. The lobster meat should not be completely cooked.
5. Take them out of the water and let them cool for a few minutes for handing purposes.
6. Rip the head off! Grab the tail with one hand and the head with the other and pull. It comes apart pretty easily.
7. Clean out the orange stuff and the poop shoot and stuff, trust me you will know what it is when you see it.
8. Using your knife, cut the lobster tail in half, right down the middle.
9. Remove lobster meat and rinse off any extra stuff.
10. Cut into small pieces about 1/2 inch pieces
11. Set aside for the next part.

You will need:

1. about a table spoon of butter.  I actually don't measure anything sooo...
2. a splash of olive oil.  Doesn't matter what kind.
3. salt
4. pepper
5. lemon (a real one or lemon juice whichever you have on hand)
6. garlic, lost of garlic or less if you aren't a garlic junkie, that's cool.
7. lemon pepper if you have it.  It is not really necessary.
8. parsley
9. your prepared lobster bits

Toss all your ingredients into the pan minus the lemon and parsley, and wait for the lobster before you turn it on.

Set the burner to a medium low and slowly melt all the butter and olive oil and garlic.  Let the ingredients saute for a few minutes before adding the lobster.

When you add the lobster, give the heat a little boost and flash cook the lobster for about 3 min. 

Give it a squeeze of lemon the toss it in with the pasta.  You may have to add some more lemon after you have it served up depending on your flavor pallet. Give a dash of parsley for looks and...

Bon Apetite!