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1
To boil Fill a large stockpot three-quarters of the way with cold water.
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2
Bring to a rolling boil and then add a generous amount of salt (the water should be very salty, to match the brininess of the ocean; at least 1/2 cup in a 4-gallon pot).
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3
Plunge 4 live lobsters, one at a time, headfirst into the water, and cook uncovered until they turn bright red.
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4
This will take anywhere from 8 to 14 minutes, depending on their size.
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5
Use tongs to remove them from the pot and transfer to a platter.
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6
Allow lobsters to rest for several minutes until they are cool enough to handle.
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7
Serve with butter and lemon wedges.
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8
To steam Fill pot with enough cold water just to reach the bottom of the steaming basket (or an inverted colander).
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9
Cover and bring to a boil.
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10
Quickly arrange 4 live lobsters in one layer in the basket (or cook in batches).
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11
Steam until bright red, 15 to 17 minutes.
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12
Use tongs to remove lobsters from pot, then allow to rest for several minutes until they are cool enough to handle.
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13
Purchase lobsters no more than a day before you plan to use them.
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14
They can be stored, with their claws banded, on moist seaweed (if your fish market provides it) or damp newspaper in an open bag in the refrigerator until you are ready to cook.
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15
(To avoid getting pinched, always hold a live lobster by its body, with the claws facing down.)
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16
Look for lobsters that are not only alive but lively.
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17
Those that are 1 1/2 pounds are ample enough for individual servings.
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18
Dont be surprised by their black or bluish-brown color; they will turn their characteristic red only after cooking.
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19
A large (at least 4-gallon) stockpot is needed to boil or steam 4 lobsters at once.
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20
Or you can use smaller pots to cook lobsters in batches.
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21
When steaming lobster, an inverted metal colander is a good substitute for a steamer basket.
