Shouldn't a 1.5-pound lobster weigh 1.5 pounds? We agree. That's why we sell only what we call True Weight™ lobsters. So, for example, when you order a 1.5-pound lobster, you'll get an impressive, full-size, 1.5-pounder (and often a larger one).
There are three traditional methods of cooking lobster: steaming, boiling and grilling.
Pour 2 inches of seawater or fresh water into a pot.
Over high heat, bring water to an energetic boil. (If not using seawater, add 1/4 cup of salt to the boiling fresh water.)
Place lobsters in the pot, cover tightly.
When the water returns to an energetic boil, turn the heat down to a gentle rolling boil and start the timer.
Do not to overcook.
Steam 9 minutes for the first pound. Add 4 minutes for each additional pound. (For example, a 1.5 lb. lobster should be steamed for 11 minutes.)
Serve with melted butter and/or lemon wedges.
Fill a pot two-thirds full with fresh or sea water.
Over high heat, bring water to an energetic boil. (If not using seawater, add 1/4 cup of salt per gallon to the boiling water.)
Place lobster headfirst into the water, completely submerging them.
Cover the pot tightly and return to a boil as quickly as possible. When the water reaches an energetic boil, turn the heat down to a gentle rolling boil and start counting the time.
Do not overcook. Boil for 8 minutes for the first pound. Add 4 minutes for each additional pound. (For example, a 1.5 lb. lobster should be boiled for 10 minutes.)
Serve with juices from the lobster pot, melted butter, and lemon wedges.
Prepare a marinade of lemon juice, olive oil, salt, and black pepper.
With a sharp knife, sever the head at the base of the neck. Cut off the claw arms. Crack the body and twist off the tail.
Mash the coral, if any, and the tomalley and add it to the marinade.
Dispose of the carapace and walking legs.
Lengthwise, cut the soft under-cover of the tail with scissors. Slightly crack the hard upper shell so you can remove the tail meat. Skewer the tail meat so it lies flat.
Marinate the meat for a few hours.
When the fire's hot, place the claw arms and the tail meat on the grill (about four inches above the heat source.)
Baste the tail meat lightly with marinade as it cooks.
Grill about 5 minutes.
Turn the claw arms and the tail meat. Baste the tail meat lightly with marinade as it cooks for another four or five minutes.
A lobster is fully cooked if: its shell has turned bright red AND you can easily pull out an antenna.