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Bring a large pot of water to a rolling boil and add 1 tbsp kosher salt. Add the live lobster headfirst and cook for 5 minutes — the shell will turn bright red and the lobster will be partially cooked but not fully done. Transfer to a cutting board and let rest for 5 minutes until cool enough to handle.
Position the lobster on its back. Using a chef's knife, split it in half lengthwise from head to tail. Remove and discard the stomach sac (a small grayish pouch near the head) and the intestinal tract (the thin dark line running through the tail). If present, reserve any coral (roe) or tomalley to stir into the sauce later, if desired. Twist off the claws and knuckles; crack them with the back of the knife and extract the claw and knuckle meat. Remove the tail meat from the shell in one piece, then cut it into 3/4-inch chunks. Reserve the two empty shell halves.
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