- 1). Combine the salt with 2½ quarts of water in a large pot to form a saltwater solution. Bring the solution to a boil over high heat, and then add the live lobster. Cover the pot and return the liquid to a boil.
- 2). Reduce the heat to medium-low and allow the mixture to simmer for 15 minutes for a 1 pound to 1¼ pound hard-shell lobster or 20 minutes for a 1½ pound hard-shell lobster. Lower the cooking time by three minutes for soft-shell lobster.
- 3). Remove the pot from the heat when the cooking time is reached or when the lobster's antennae is easily pulled out of the shell, whichever comes first. Use tongs to remove the lobster from the stock pot to avoid burns.
- 4). Punch a small hole in the shell directly between the lobster's eyes. Drain the excess liquid from the shell to reduce the mess when opening the lobster and to help keep the edible innards firm.
- 5). Serve immediately with melted butter or allow the lobster to cool to room temperature if being used in a recipe. Crack open each section of the shell and remove the meat inside. Store in the refrigerator in an air-tight container for up to five days.
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