Method

Fill large deep pot with enough salted water to cover lobsters; cover and bring to full rolling boil over high heat.

Grasp back of each lobster and plunge headfirst into water. Cover and return to boil. Reduce heat to bubbly simmer and start timing. Cook lobsters until bright red and small leg comes away easily when twisted and pulled, about 15 minutes. Remove from pot and set right side up on large cutting board. Wipe with towels.

Wearing oven mitts, snap off claws at body; set aside. Place tip of chef's knife at centre of lobster where tail meets back. Steadying lobster, press firmly to cut tail in half. Turn lobster around; with chef's knife, split body and head in half. Repeat for second lobster.

Place lobster halves cut side up. With small spoon, scoop out green tamale and red eggs, if present, to serve with lobster. Loosen tail meat. To present meat side up, turn tail meat over and fit into half of tail shell going in opposite direction.

With kitchen shears, cut along both sides of each claw to tip. Pry off top shell and discard; loosen meat. (Make-ahead: Arrange lobsters in single layer in roasting pan; refrigerate until cold. Cover and refrigerate for up to 2 hours. Pour about 1/2 cup/125 mL boiling water into pan. Cover and bring to boil; steam until lobster meat is hot, about 2 minutes.)

Arrange lobster half and arm on each warmed plate.