Enjoy lobster in all its glory; simply cooked and eaten plain with butter or your favorite dipping sauce.
1/4 cup salt
4 (1 1/2-pound) lobsters
- Pour water into a large stockpot according to this formula: 1 gallon for the first pound of lobster and 1 additional quart for each additional pound.
- Bring to a rolling boil and add salt.
- Add lobsters, head first, one at a time and quickly cover. Boil for about 11 minutes from the time the water returns to a boil. Meat should be opaque and firm; or 140°F (60°C) when an instant-read thermometer is inserted into the tail meat.
- Drain well and serve.
Makes 4 servings.
Note: Most of a lobster's meat is in its tail and claws. The only parts considered inedible are the head sac, the black intestine that runs along the outside of the tail, and the feathery gills in the body.