Traditional Boiling Method

Plunging a lobster headfirst into boiling salted water is a traditional way of cooking Atlantic lobster. Add 1 to 2 tablespoons of salt for each liter of water. Your lobster pot should be large enough to accommodate and cover 1 or 2 lobsters comfortably when fully submerged. Once thus submerged and boiling resumes, cook the lobster for 7 to 10 minutes for the 1st pound, then 2 to 4 minutes more for each additional pound. Increase the cooking time accordingly for each additional lobster: Cook 2, 1- pound Atlantic lobsters for approximately 14 to 20 minutes.

Steaming Adds Flavor

Not only is steaming gentler than boiling, it's harder to overcook lobster with steam, and this method yields a more flavorful and tender meat. Use a large covered pot and set a steaming rack into the bottom. Fill the pot with approximately 2 inches of water and 2 tablespoons of salt. When the water begins to boil add the lobsters 1 at a time. Retain the steam by keeping the pot covered; periodically move the lobsters around to ensure even cooking. Steam lobsters for approximately 10 minutes per pound.

Broiling Your Lobster

Gourmet lobster dishes such as lobster thermidor call for broiling, but broiling is not for the faint of heart. It requires the lobster to be split from head to tail before cooking by piercing the back of the head and cutting toward the tail. The lobster may twitch, but rest assured it will die instantly. If preferred, the lobster may be blanched in boiling water for 2 to 3 minutes prior to splitting. Once the lobster is split lengthwise, the cartilaginous stomach sac and intestines from the head to the gills and any broken shells must be discarded. Split lobster may be brushed lightly with butter or oil and placed under the broiler 4 inches from the flame, and cooked for approximately 15 minutes.

Are They Done Yet?

Atlantic lobsters turns bright red when cooked; however, depending on their size, red color may not be an accurate indication that they are fully cooked. Use the appropriate cooking time and check for done-ness by pulling at the front legs of the lobster. If they pull away easily, then the lobster is ready. Also, check for done-ness by cracking open a portion of shell on the tail. The meat should be pearly white and opaque rather than translucent in color.