Fill a large kettle 1/2 full with salted water and bring to a boil. Be sure to salt the water well so as not to boil out their natural flavour with freshwater. Put in the live lobsters, one at a time and let the water return to boiling. Cover and let simmer for about 10 minutes for the first pound and then add 3 minutes for each additional pound.

Twist off the claws. Seperate the pieces of the front claws at each of the joints. Crack the claws and claw pieces with the nutcrackers. Use the pick as needed. Seperate the tail from the body with a twisting motion. Break the tail flippers from the tail. Using a fork or your finger, force the tail meat up and out of the other end. Beneath the outer top layer of meat is the digestive tract which should not be eaten. Remove the meat covering from this tract (which looks like a vein) and discard the tract. The outer meat may be eaten. Unhinge the body shell from the body. Remove the "tomalley" (green substrance) which is actually the lobster's liver. Remove the smaller claws from the body. There is meat in the body at the points where each claw was attached.