Bring a stock pot of heavily salted water to a rolling boil, and drop the live lobsters in. Cook for exectly three minutes, then remove to an ice and water bath. Allow to sit until completley cold.
Remove the lobsters from the ice bath, and break the claws and arms off. Cut each lobster body in half as shown. Remove meat, and reserve, remove stomach and discard.
Remove the movable part from the claw by gentilypulling and rocking from side to side to also remove the cartlidge inside. Remove the meat from the resulting piece. Crack the claws in half, and remove the meat, removing the carelidge from any claws that have it remaining.
Use a kitchen shears to cut the arm joint open and remove the meat. Make portions of one half tail, one claw, and two pieces of arm meat. Add cooked lobster tail meat to make 4 oz. portions. Cut the claw and tail into 1/2″ pieces, and place the entire portion into a portion bag. Refrigerate.