- Water – enough to cover the lobster (about 2 1/2 quarts for each lobster)
- Salt – 1 tablespoon for each quart of water used
- Melted butter
- Lemon wedges
Put the water in a stock pot and add salt. Bring the water to a boil. Add the lobster, head first, to the water. Turn heat to medium-high so the pot doesn’t boil over. Cook:
- 1 pound: 10-11 minutes
- 1 1/4 pounds: 12-13 minutes
- 1 1/2 pounds: 14-15 minutes
The lobster is done when the antennae pull out easily. Take the lobsters out of the water and drain. Serve with melted butter and lemon wedges (melt butter over medium heat; skim off and discard solids).
To Eat: Twist off the claws, including the knuckles. Crack the claws with a cracker or pull the small claw from the large claw and pull the meat out with your hands or seafood fork. Twist the tail off the body and push tail meat up and out the other end with your fingers. Underneath that is the digestive tract – don’t eat that part. Pull the shell off the body. Underneath you’ll find the green “tomalley” (liver), which some people like to eat. Pull the small claws off the body and suck out the meat.