best ways to cook lobster!!! MUST TRY!!!!

Which parts of a lobster can you eat?
The majority of the lobsters meat is found in the tail and in the two front claws. Smaller amounts of meat can also be found in the legs and in some parts of the body. 

Parts which should not be eaten, are the shell, the sac behind the eyes, the black vein running through the tail and the green tomalley, although this is debatable, as some lobster eaters claim this to be the best part.

Stuffed Lobster is a New England classic and is great in the summer and winter. If you're looking for lobster dish to prepare that is clean for your guests, then this is the dish for you. Stuffed lobster is one of the cleaner lobster dishes. Most people stuff a turkey, so why not stuff a lobster. This stuffed lobster recipe is easy to prepare and is delicious.

Ingredients 

• 2 (1 1/2-pound) lobsters
• Fresh herbs: parsley, rosemary, thyme
• 4 tablespoons of butter
• 1/2 onion, diced
• 1 teaspoon lemon zest
• 2 tablespoons sliced scallions
• 2 handfuls crumbled buttery crackers
  
  
  Directions
  
  1. Preheat the oven to 450 degrees F. Place lobsters in pan and chill in freezer for 15 to 20 minutes. 
  2. Bring large pot to a boil over high heat. Spread herbs across rocks, then quickly place lobsters on top. Cover and cook for 2 to 3 minutes. Remove and place in ice bath to halt cooking.
  3. Bring one lobster to the board and using your chef's knife, cut the lobster straight down the center, from head to tail. Remove tomalley and discard. Remove legs and claws. Using a rolling pin, roll over legs to extract the meat. Roughly chop the meat.
  4. Move claws to pan and roast for 4 minutes.
  5. melt the butter in a large saute pan over medium heat. Add the onions and stir to coat. Follow with the lemon zest and scallions. Once onions are translucent add the leg meat. Then add the crackers and toss, off the heat, until all the liquid has been absorbed.
  6. Spoon filling into the open body cavities. Brush tail meat with olive oil and place upright on the pan along with the claws. Roast 10 to 14 minutes or until the stuffing browns and tail meat becomes opaque.
  7. Crack claws and remove the meat. Serve on top of stuffed lobster with extra-virgin olive oil on the side for dipping
  
  
  
  
  
  
  sources from: http://www.lobsterhelp.com/recipes/stuffed-lobster.html
  http://www.veengle.com/s/serving%20lobster%20meat.html