The number of lobster to be boiled at one time determines the necessary size of your pot.
- Fill your pot two-thirds full with fresh water, or seawater if you have it.
- Over high heat, bring water to an energetic boil. If not using seawater, after the water comes to a boil, add one-quarter cup of salt per gallon of fresh water. We add a bay leaf or two to the boiling water, too.
- With a sharp knife, sever the vertebrae at the base of the neck, but leave the head attached to the body. Place lobster headfirst into the water, completely submerging them. Cover the pot tightly and return to a boil as quickly as possible. When the water reaches an energetic boil, turn the heat down to a gentle rolling boil and start counting the time. In effect, you are poaching the lobster.
- Be careful not to over cook, which is all too common and makes the meat tougher. We like juicy lobster meat, so we poach 8 minutes for the first pound. Add 4 minutes for each additional pound. For example, a fresh Succulent Lobster weighing one and one-half pounds, we would poach for 10 minutes. Another gauge of preparedness we use is by the antennae. When they pull out easily, our Succulent Lobster is ready to eat.
- Serve with juices from the lobster pot, melted butter, and lemon wedges. In any season, a 1 1/2-pound Succulent Lobster, with fresh vegetables, a salad, and bread make a wonderful meal for an average person.
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