The two most popular ways to cook lobsters are steaming and boiling. First, let's dispel a common myth: Lobsters do not scream when you put them into boiling water. The sound you hear is air whistling out of the shell as it expands due to the heat.

How To Cook A Lobster

Steaming lobster:

1. Put about 2-inches of sea water (or if sea water is not available, add 2 tablespoons of salt for each quart of water) in the bottom of a large kettle. Some cooks also place a steaming rack large enough to hold the lobsters above the water, in the bottom. Bring the water to a rolling boil.
2. Put in the live lobsters, one at a time, grasping just behind the claws. Let the water boil again and begin timing. Allow 18 minutes for a 1 to 1 1/4-pound hard-shell lobster, and 20 minutes for a 1 1/2-pound hard-shell lobster. If the lobster has a soft-shell, reduce the cooking time by 3 minutes.

Boiling Lobster:

1. Fill a large kettle 3/4 full of sea water. If sea water is not available, add 2 tablespoons of salt for each quart of water. A good rule of thumb is to allow 2 1/2-quarts of water for each lobster. Bring the water to a boil.
2. Put in the live lobsters, one at a time, and let the water boil again. Lower the heat, cover the kettle, and simmer for about 15 minutes for 1 to 1 1/4-pound hard-shell lobsters, and about 20 minutes for 1 1/2 to 2-pound hard-shell lobsters. Like with steaming, soft-shell lobsters take a little less time to cook, so reduce the cooking time by 3 minutes.

A general rule of thumb: When the antennae pull out easily, the lobsters are done.