So now you caught it, what do you do with it?
Once tailed, the lobster should either be immediately cooked or immediately frozen in water. Since you won't have the ability to freeze them on the way home, it is best not to tail them on the boat after getting back to harbor.
Instead, bring a utility ice chest or big bucket to dump them carry them home. Don't put water in as they will drown due to lack of oxygen in the water. The lobsters last this way about two days. If possible you should grab some big seaweed and throw it in your game bag on one of the last ascents. Keep it in the game well and then when you stick the lobsters in the ice chest cover them with it. this will keep them from drying out and go a long way to keeping them kicking.
When you are home and ready to cook, or freeze, hold the lobster by it's carapice with your pinky towards the head and thumb and index finger near the tail.You have to cut it's back to disable it before you can cut it's belly. Hold it firmly, because it is going to kick when you shove the knife up under the carapice. Starting at one side or the other stick the knife up under the carapice at an angle, in order to get more meat, and cut across to the other side. Then, turn the lobster over so it's belly is up and cut, at an angle again, across it's width. Being mindful, that the bug may still kick that knife right out of your hand if you are not looking for it.
The tail will still be holding on by a few pieces. Next take the two lobster sections in your hands and tear them apart while twisting. Then shove an antenae through it's ass and you are ready to cook. I personally like to roll them in a ball, hold them in my left hand and use kitchen shears to cut one plate after the other up the middle all the way down the back until I come to the tail. I then cut these plates back an inch to the left and right in the same fashion, exposing the whole back of the meat. I then cut a straight line about a half an inch deep down the center of the meat and fold it open over the edges of the shell.
I them place them on a baking sheet and bake while brushing with butter every five minutes. I guess I use about 350 for about 20 maybe twenty five minutes. The top is going to turn beautifully golden brown and you'll know when it's done. I used to boil lobsters, but, know that I found this way, I'm never going back.
Don't forget the garlic bread.
Enjoy.
Brian