1. To kill the lobster, place lobster on a cutting board with back or smooth shell up. Hold a towel firmly over head and claws. Quickly insert the point of a sharp heavy knife into center of the small cross on the back of the head; this kills the lobster by severing the spinal cord. Before removing knife, bear down heavily, cutting through entire length of body and tail. Pull halves apart; remove and discard the stomach (a small sac which lies in the head) and the spongy lungs (which lie in upper body cavity between meat and shell). Remove and discard the dark red intestinal vein running through center of body.
2. Put hot water and 1 teaspoon salt into a 1 1/2- or 2-quart glass baking dish. Put lobster into dish shell-side-up. Cover with plastic wrap. Cook in microwave oven 4 minutes at High.
3. Remove from oven and turn lobster over. If using a 1 1/2-quart dish, tips of tail and claws will extend over ends of dish.
4. Melt butter in a small glass container in microwave oven (about 30 seconds at High). Brush melted butter over lobster meat and sprinkle with salt, pepper and paprika. Continue cooking lobster covered in microwave oven 4 to 5 minutes at Medium-High, or until flesh is opaque and shell is bright red.