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Lobster (Select a live lobster)

Select a live lobster of medium size but heavy in proportion to its size. If the tail springs back quickly when straightened, the lobster is fresh.

To kill a lobster grasp it by the back and put its head under hot water; then its body, and quickly cover the kettle. The lobster will die immediately, but should remain in the water about twenty minutes, boiling all the time.

The meat should not be eaten until cold and should never be kept more than eighteen hours after cooking. It should not be removed from the shell until it is to be used.

Remove the meat from the shell, discarding the gills, stomach and intestines. Garnish with small clams and lettuce leaves.