Fresh Boiled Lobster

Boil a large pot of water, large enough to cover the live lobsters with at least 2 inches of water. Heavily season the water with salt, it should taste salty like seawater. Better yet if you can use seawater use that to boil your live lobsters!

Drop live lobsters into the boiling water and return water to a boil as fast as possible. Boil lobster for 7 to 8 minutes per pound. Remove the lobsters from the pot once cooked, and serve immediately.

Note: The lobster can be cooled down, shelled and the meat removed, and then used in recipes such as chowder, lobster cakes, bisque, or even served on salad!

To eat, open the lobster by using shears or a large knife to cut the tail in half. The flesh inside is white with tinges of red, the bright red coral or roe inside female lobsters can also be eaten. Crack open the claws with a lobster/nut cracker or a chefs knife and remove the claw meat. Use a lobster pick to pick out the chunks of meat in the arm knuckles.