3 quarts of water for every 1 ½ lbs. of lobster Metrics Guide: 1 quart = 4 cups
2 tbsp. salt for every quart of water
little gold potatoes
corn cobs
melted butter, for serving
Instructions
Pick a large enough stock pot to cover all of the lobsters while still allowing space for boiling water. A general rule of thumb is to allow 3 quarts of water for every 1 ½ lbs. of lobster. Typically, a 4-5 gallon pot can handle 6 to 8 pounds of lobster. Metrics Guide: 1 quart = 4 cups. 1 gallon = 16 cups.
Stir in salt.
If cooking potatoes; add in now.
Turn the burner on high and bring water to a rapid boil. You may use a lid to cover it at this stage to encourage the water to boil faster. This stage often takes the longest, especially if you have 4-5 gallons or more of water to boil.
Once boiling, remove the lid and plunge the live lobsters headfirst into the salted water. Do not cover. Brick back to a boil; then reduce heat and simmer uncovered. You can also add in corn cobs at this time if using. *See Notes for Weight/Boil times.
When the lobster is floating at the top of the water and is bright red, remove it from hot water with tongs. Set aside on a tray. The meat will continue to cook a little bit inside for about another minute. Meat should be white, not translucent.
Serve with melted butter, gold potatoes, and corn.