Cooking Your Lobster

Steaming lobster
Pour 2 inches of water into a large cooking pot. If you want you can put a steaming rack at the bottom to place lobsters above water. Bring water to a boil over high heat. Place lobsters in the pot, cover, and then quickly return to boil and start counting the time.

Steam a lobster for 14 minutes per pound, for the first pound. Add 3 minutes per pound for each additional pound. 2-pound lobster should steam for 17 minutes; a 1 ½-pound lobster should steam for 15 1/2 minutes and a 1 1/4 pound lobster for 15 minutes.

Boiling lobster
The water should fill the pot one-half to two-thirds full. Bring water to a rolling boil over high heat. Place lobsters in pot head first, so they are submerged in water.

Cover the pot tightly and then quickly return to boil and start counting the time. Make sure to regulate the heat to prevent water from boiling over. Make sure to keep water boiling throughout the time. Boil a lobster for 10 minutes per pound, Add 3 minutes per pound for each additional pound. 2-pound lobster should boil for l3 minutes; a 1 ½-pound lobster should boil for 11 ½ minutes, and a 1-¼ lobster for 11 minutes.

These times are for hard shell lobsters; if cooking new shell lobsters, reduce boiling or steaming time by three minutes. When the antennae pull out easily, the lobsters are done.

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Eating Your Lobster

1. Twist off their claws.	2. Crack claws then pick meat out.
3. Twist off the tail from the body.	4. Break off tail flippers
5. Push out the meat in the tail with a fork. Remove black vein that runs down the tail.	6. Unhinge the body shell for the body. Discard the tomalley (this is the lobsters liver)
7. Open the body. There is some good meat where the legs attach.	8. There is meat in the small legs. Disconnect the legs and suck them.