This is a simple and effective way of boiling, baking and dressing lobster in the shell.
1 lobster, about 600g
Salt water or seawater
Shredded basil leaves (optional)
Put the lobster in the freezer for an hour. This is the most humane way of dispatching it.
Bring a large pot of salted water to a rolling boil. The actual amount of salt depends on the flavour you want to impart. Some chefs who want to highlight the sweetness of the flesh use from 10g to 20g. Others recommend 30g. The quantity of water and the pan size are both significant. Ideally, the lobster should fit easily into the pot and the water should be boiling throughout.