Chill the lobster in the refrigerator for 15–20 minutes to calm it
Rinse the lobster under cold running water
Scrub the shell lightly with a clean brush if needed
Fill a large pot with water and add salt
Bring the water to a rolling boil
Hold the lobster firmly by the body
Insert the lobster headfirst into the boiling water
Cover the pot with a lid
Cook until the shell turns bright red and the meat is opaque
Remove the lobster with tongs
Drain and let it cool briefly before cracking it open