• Lobster Recipe

Fill a pot large enough to hold the lobsters with water deep enough to submerge them by about 3 inches.
Add 2 tablespoons of salt for each quart of water. Bring the water to a strong boil over high heat. 
Pick up the lobsters by holding the upper side of the thorax between your thumb and middle finger.
Place the live lobsters in one at a time, headfirst, completely submerging them. 
Cover the pot tightly and return to a boil as quickly as possible.
AFTER the water returns to a boil, start timing. Regulate the heat to prevent water from boiling over, but be sure to keep water boiling throughout the cooking time. 
Carefully remove lobsters from the pot with tongs. Let sit for a few minutes to cool before cracking. 
Lobster is fully cooked when the shell is entirely red and meat becomes a creamy white color all the way through–no translucent areas.

Boiling  Times for Lobsters
1 lb.          5-7 minutes     
1 1/4 lb.    7-8 minutes
1 1/2 lb.    8-10 minutes             
2 lb.        10-12 minutes
3 lb.        12-14 minutes             
5-6 lb.     18-20 minutes




1 lobster per person


  • Lobster
  • Salt