One of the huge benefits of living on the coast in a place like Aldeburgh (in fact, the main benefit) is having a fisherman like Dean Fryer on your doorstep selling that day's catch. Normally, when he catches lobsters in his pots he boils them and sells them pink and ready to devour cold with, say, mayonnaise. If you catch him early (or phone him the day before) he'll have a lobster live for you which is what you want if you want to grill or fry and benefit from a secret ingredient within.
To kill Larry humanely you chill him down gradually in the 'fridge (with a damp cloth over him) and then when he's pretty still you put him in the freezer to send him into a coma. A couple of hours later when he's completely still you can cut him in half. He might wriggle a bit but that's just his overdeveloped nervous system whose sensibility is in inverse proportion to the size of his brain. It doesn't hurt.
A perk for the greedy chef is to mop the pan with a piece of bread. The combination of caramelised shell juice and brown butter is the stuff made of (sweet) dreams. Just make sure you use unsalted butter, preferably French. Salted burns too easily. And don't throw the empty shell away..... save for stock to make bisque or risotto.