Pour water and vinegar into a large pot.

Place pot over medium high heat and bring to a boil.

Place lobster in a deep pan that holds it snugly and is at least 6 inches deep.

Pour boiling water/vinegar mixture over lobster. Steep for 2 minutes.

Remove lobster from water.

Break lobster claws off from body. Add claws back to the hot poaching liquid. Let steep an additional 4 minutes.

Using a heavy knife, carefully split lobster body and tail lengthwise from the underside of the shell.

Remove tail halves from lobster, taking care to leave the body and tail shells connected.

Remove claw meat by twisting off at the knuckle and snapping the pincer off the claw. Ideally the cartilage should remain connected to the pincer when broken off. Crack knuckles and gently pull out meat, leaving as whole as possible.

Store the cleaned lobster meat with the shells covered in the refrigerator until you are ready to stuff them, up to a day.