How To Boil Lobster

Recipe For Boiling Lobsters 

• Pour enough water in a large stockpot to cover the lobster.
• Keep the water for boiling, on high heat.
• Add salt (to taste) and lemon juice (extracted from 3 to 4 lemons).
• Place the lobster, with its head first, into the boiling water.
• Continue boiling the water and reduce the heat to medium.
• Cover the stockpot and cook for 5 minutes, for the first pound.
• Cook for an additional 3 minutes for each additional pound.
• Ensure that the lobster does not overcook. When cooked, remove it immediately from the water and drain on paper towels.
• Your lobster is done when an antennae or a small walking leg comes off easily on pulling.
• Twist off and remove each large claw, while leaving the claw joints intact.
• Using a nutcracker or mallet, crack the claw shell.
• Hold the body of the lobster in a clean kitchen towel and twist off the tail with your hands.
• Remove the tail shell of the lobster with your fingers and separate the meat from the shell.
• The meat inside the lobster will be firm, white and opaque. 

Tips 

• While boiling water, you can add vinegar, white wine or beer, if desired.
• Refrigerate the lobsters until just before you add them to the boiling water.
• Select hard shells lobsters, as they have more meat in them.
• The lobster shells turn red when it is completely cooked.
• When the lobster is completely boiled, it makes a high-pitched sound like that of crying, which is actually the gas being released from under its shell.
• Serve the lobster hot with melted butter.