There are three traditional methods of cooking lobster: steaming, boiling and grilling.

Steaming
  • 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.

Boiling
  • 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.

Grilling
  • 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.