Boiled, Steamed and Baked Lobster

Boiling Lobsters:

Use a large enough pot that will hold enough water to cover your lobsters completely.    Bring the water to a boil.    Add 1 tablespoon of Salt per quart of water.     Put the lobsters into the boiling water and continue boiling for the following lenght of time:

1 pound: 5 minutes

1-1/8 pound:  6 minutes

1-1/4 pounds: 8 minutes

1-1/2 to 2 pounds: 8 to 10 minutes

2 pounds or greater:  13 minutes

Boil for an additional 2 minutes per lobster for every lobster you have in your pot.

 Steaming Lobsters:

Use a large enough pot that will hold all of your lobsters or cook your lobsters in small batches.   Place a steamer insert into the pot (A grid that will keep your lobsters away from the boiling water).     Fill your pot with 1-1/2 to 2" of water from the base.   Add 1 tablesoon of Salt per quart of water.   Bring the water to a boil and then place your live lobsters in claws first into the pot.   Laying them on the steamer insert rack inside your pot.    Steam the lobsters as follow and ensure they are Bright RED before taking them out of the Pot:

1 pound: 4.5 minutes

1-1/8 pound:  5 minutes

1-1/4 pounds: 6-7 minutes

1-1/2 to 2 pounds: 7 to 9 minutes

2 pounds or greater:  11 minutes

Steam for an additional 2 minutes per lobster for every lobster you have in your pot.

Baking Lobsters:

After having prepared your lobster for baking, place your lobster in a shallow fry or saute pan.   Turn your oven at 425 degrees.    Place the cut side of the lobster down into the pan.   Apply butter on the side that is exposed to the oven heat.    Bake for 3 to 4 minutes then turn the lobster on its other side, apply butter and cook again for 3 to 5 minutes.   Lobster is ready once it is completely red.