Boiling Live Lobsters
You can season the water but its a waste!
Season the butter dip instead.
Choose a pot large enough to hold all the lobsters comfortably; do not crowd them. A 4- to 5-gallon pot can handle 6 to 8 pounds of lobster. Fill with water, allowing 3 quarts of water per 1-1/2 to 2 pounds of lobster. Add 1/4 cup sea salt for each gallon of water. Bring a pot of fresh salted water to boil.
Clip the rubber bands and place the live lobsters head -first into the boiling water.
Cook according to the recommended times watch for the lobsters to turn red and the tails to curl up. Tip : Tug on an antennae or pull off one of the small walking legs. They both will come off easily when the lobster is done. Don’t overcook the lobster meat will be tough and chewy. Lobster Cooking Times from when water comes back to boil.
Boil the lobster for 8 minutes for the first lb of weight and then 3 more minutes for each extra pound. A two lb lobster will be done in 11-13 minutes, a 3 lb lobster in 16 minutes.
Once cooked, drain the lobster immediately and serve hot.
Care must be taken not to overcook the lobster, as this will result in tougher and less succulent meat. Overcooking also means that some of the delicious flavour will be lost and the meat may shrink, become stringy or even mushy.
* Do not remove the lobster from the pot before the shell has turned bright red.
* The lobster is properly done when an antennae comes off easily when pulled gently.
* The cooked lobster meat will be firm and white in colour.
* The internal temperature of the lobster meat will have reached 180°F (80°C).
* The green tomalley or liver, which is situated inside the body cavity, will have turned a greenish yellow colour.
How to serve lobster
Once the lobster has been cooked, it should be drained immediately on paper towels and served hot.
Goodhouskeeping How to Boil and Shell a Lobster
A good video for First Timers!