- 1 ½ pound lobster, euthanised
- ¼ cup white distilled vinegar
- Salt a large stock pot filled with boiling water. Add the vinegar and mix well.
- Add the lobster and cook for approximately 8 minutes with the lid on.
- Remove and immediately place in an ice bath to cool.
- Remove all the meat from the tail and claws and chop into pieces, set aside.