1 Lobster per serving.
Plunge lobster, head first, into a large pot of rapidly boiling salted water. Cover the pot, return to a boil and boil 12 to 15 minutes for a 1-1/2 to 2-pound lobster.
When done, remove from water with tongs and place lbster on its back. Slit the undershell lengthwise with a sharp knife or scissors. Remove and discard the dark vein, the sac near the head and spongy tissue, but save the green liver and coral, if any.
Serve hot, cut side up, with melted butter. Garnish with parsley and lemon wedges.