Boiling is the most popular method for cooking lobster. To boil, fill a large pot with water sufficient to cover the amount of lobster you will be cooking. Add 3 tsp of salt per quart/litre (4 cups) and bring to a boil. You can leave the rubber bands on the lobsters’ claws if you prefer. Using your hands or tongs, grab each lobster by its back and place it head first into the boiling water. Do not crowd the lobster or overfill. After the lobsters have been placed in the pot, allow the water to return to a boil, and then reduce to a simmer. Cook uncovered, for about 12-15 minutes or up to 20 minutes for larger lobsters. Cooking time is determined by lobster size and not by combined weight.
To naturally enhance the taste of the lobster, use seawater rather than salted water. Scenarios like on-the-beach cooking and camping lend themselves best to this method.
Add two inches of salted water or seawater to the bottom of a large pot. Place a wire rack in the bottom to slightly elevate the lobster from the water. When the water has reached a boil, place each lobster one at a time into the pot. Do not crowd the lobster or overfill. Cover to allow steaming. Taking care to avoid the steam, rearrange the lobsters half way through cooking time in order to ensure they finish at the same time. Cook 1-lb lobsters for about 10 minutes; 2-lb lobsters for about 18 minutes, and so on. Cooking time is determined by lobster size and not by combined weight.
To prepare your lobster for the grill, first place live lobster in the freezer for 20 minutes. Remove and place lobster on its back on a cutting block. Using a large sharp knife, make a quick incision in the area between its legs and head, and then follow through by bringing the knife down, dividing the head.
With the lobster still on its back, split it into two halves lengthwise by slicing from its head to its tail. Break off both claws. Brush olive oil or melted butter on both sides of the lobster containing meat and season to taste with salt, pepper, garlic, or other herbs and spices. When your grill has reached high heat, place lobster bodies, meat side down, and the removed claws on the grill and cook for 3 minutes. Flip lobster, add more butter or oil to the meat side, and cook, meat side up, for a further 5 minutes.
A cooked lobster turns red, but that alone is not enough to determine whether or not it is properly cooked. After removing lobster from its pot or the grill, test whether its antennae or legs are easily removed. You can also cut into the lobster to visually inspect the meat. Cooked lobster should be firm and white, and not translucent. While following these guidelines, it’s important to make sure your lobster is not overcooked, as overcooking will hinder its texture.