HOW TO BOIL LOBSTER:

Choose a pot large enough to hold all the lobsters well ; do not crowd them. A 4- to 5-gallon pot can handle 6 to 8 pounds of lobster. Fill with water system, 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 the body of water to a seethe boil. Add the live lobsters one at a time, and start timing immediately. Do not cover. Stir the lobsters halfway through cook. Let the lobsters rest for 5 minutes or then after cooking to allow the kernel to absorb some of the moisture in the shell .

HOW TO STEAM LOBSTER:

Choose a toilet boastfully 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. Put 2 inches of seawater or salted water in the bottom of a big kettle. Set a steamer extort inside the pot and bring to a roll seethe over high heat. Add the live lobsters one at a clock time, cover the pot, and start timing. Halfway through, lift the lid ( careful—the steam is hot ) and shift the lobsters around so they cook evenly .

If they are new-shell lobsters reduce cooking time by 3 minutes.
Cooked lobsters will turn bright loss, but that ’ s not the best index of doneness, particularly for large lobsters. They may still be half-baked when the shell turns red. Jasper White recommends cooking lobsters for the commend time, then cracking one exposed where the carapece meets the tail. If it ’ south done, the kernel will have changed from translucent to white .

HOW TO EAT LOBSTERS

Twist off the hook

Crack each claw with a nutcracker


Separate the tailpiece from the consistency by arching the back until in cracks

Bend bet on and break the flippers off tailpiece
Insert a crotch where the flippers broke off and push
Unhinge back from soundbox. This contains the “ Tomalley ” or liver
Open the remaining contribution of the soundbox by cracking sideways
The small claws are excellent eat. The kernel can be sucked out.

“ Maine Lobster ~ the lone way to go ”