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NOTICE OF OFFICE OF MANAGEMENT AND BUDGET ACTION Date01/31/2017Department of Commerce National Oceanic and Atmospheric Administration FOR CERTIFYING OFFICIAL:Steve Cooperator CLEARANCE OFFICER:Jennifer
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Start by purchasing a live American lobster from a reputable seafood market or fishmonger.
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Fill a large pot with enough water to fully submerge the lobster. Add salt to the water to enhance the flavor.
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Bring the water to a rolling boil.
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Carefully place the live lobster into the boiling water, headfirst.
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Cover the pot and cook the lobster for about 10-12 minutes per pound. For example, if the lobster weighs 2 pounds, cook it for 20-24 minutes.
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Once cooked, remove the lobster from the pot using tongs or a slotted spoon.
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Allow the lobster to cool slightly before handling it.
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To remove the meat, twist off the claws and legs. Crack them open using a lobster cracker or a nutcracker.
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Separate the tail from the body by twisting and pulling it off.
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Use kitchen shears or a knife to carefully remove the thin shell covering the underside of the tail.
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Split the tail in half lengthwise using a sharp knife.
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The lobster meat is now ready to be used in various recipes or enjoyed on its own.

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American lobster - annual refers to the required annual reporting of lobster catches in the United States.
Commercial lobster fishermen in the United States are required to file american lobster - annual.
American lobster - annual can be filled out online through the designated fisheries management website or by submitting paper forms to the relevant authorities.
The purpose of american lobster - annual is to track lobster catch data for management and conservation purposes.
Information such as catch location, catch weight, number of traps used, and any other relevant data must be reported on american lobster - annual.
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