How to Boil a Lobster
- fresh lobsters
-1 lb lobster (9 to 11 minutes)
-1 1/4 lbs lobsters (12 to 14 minutes)
-1 1/2 lbs lobsters (14 to 16 minutes)
-1 3/4 lbs lobsters (18 to 20 minutes)
-2 lbs lobsters (20 to 22 minutes)
-2 lbs lobsters (cook an additional 1 minute for every 1/4 lb over 2 lbs)
Place a steamer rack, pasta insert, or bed of seaweed in the bottom of a large pot. Add about 1 inch of water and bring to a boil. Add the lobsters and cook covered until done based on the size of the lobsters according to the above table.
Serve with warm butter and lemon wedges.
-Twist off the claws from the body.
-Crack the claws with a cracker or pull apart small claw from large claw and pull meat out with hands or pick.
-Separate the tail from the body by twisting.
-Push tail meat up and out the other end with fingers. You will find a strip of meat on the outer part – pull this off – you can eat it.
-Underneath it is the lobster’s digestive tract – you don’t want to eat this part.
-Pull the shell off the body of the lobster and underneath you will find the green “tomalley” (the liver) – you probably don’t want to eat this part.
-Pull the small claws off the body and suck out the meat.