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1
The sweetest and tenderest lobsters are under 1 1/2 pounds, and the easiest way to cook live lobster is by boiling or steaming them.
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2
To boil lobsters, fill a lobster kettle with water to cover the lobsters and add 1 teaspoon of salt for every quart of water if you are not using sea water.
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3
Cover the kettle and bring to a rolling boil.
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4
Plunge the lobsters head first into the pot and cover.
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5
When the water begins to boil, cook the 1- pound lobster for 10 minutes, and 1 1/2 pound lobsters for 14 minutes.
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6
Cold live lobster will cool down the water and it will take from 3 to 5 minutes for the water to return to a boil.
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7
When steaming lobsters, if possible, layer the bottom of the kettle with about 1/2 pound of seaweed.
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8
Add several quarts of water, and bring to a boil, covered.
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9
Add the lobsters, cover, and cook according to the individual size.
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10
Most lobster kettles will hold 4 to 5 lobsters at a time, but it is best to cook them a few at a time rather than overcrowding the pot.
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11
If steaming, the lobsters on the bottom will cook fastest.
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12
Lobsters should cool slightly before handling.
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13
For easy serving, use a sharp sturdy knife to cut the lobster from the point where the tail and body meet down to the tail.
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14
Turn the lobster around and cut through the head.
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15
Remove and discard the sand sac from the head of the halved lobster.
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16
Crack each claw at its widest point and serve with lobster crackers.
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17
Boiled or steamed lobster may be served plain or with warm drawn butter.
