Poached Lobster

Serves 2

• Two 1.5 pound live lobsters
  
• Aioli or hollandaise sauce (recommend adding tarragon to hollandaise)
  

Bring water to a boil. Place lobsters in boiling water for 6 minutes. Remove from water and serve immediately. If you want to eat the tomalley (the green liver), cook for an additional 2 minutes).

Note: If you want to decrease the amount of struggling on the part of the lobsters when you put them in the pot, you can put them in the freezer for around ½ an hour first. They will be very lethargic when you pull them from the freezer and still alive. Of course, this is not exactly nice either, but it does make it slightly less traumatic for the chef.