Boiled Maine Lobster

We started the Saturday with the FedEx delivery person at our door at 11:00am. Ah hah, our shipment had arrived. Four whole live lobsters (about 1lb each), 4 lbs mussels, and 4 jumbo crab cakes all the way from Maine. We were in for a fantastic Saturday night of dinner at home with a couple of our good friends. Since there were four of us, that meant each of us had one whole lobster, 1lb of mussels, and a jumbo crab cake for him/herself. Good times.

We opened the box to check on the lobsters. They might have been feeling a little sluggish from the long flight over but we moved them a little and they confirmed that they were alive by moving their claws about. They were resting among the seaweed awaiting their fate. I probably felt a tad bit sorry for these little buggers but hey, they are rewarding us with their fantastic sweet meat.


Lobsters are not difficult to prepare or cook if you want to eat them the plain simple way by boiling, which is really the best way to taste the pure sweetness and flavor of the lobster. The icy cold waters in Maine make these lobsters sweeter so why ruin it with sauce?

Lemon, sliced into wedges
Butter, melted

1. In a large pot with lid, fill it with enough water to cover the lobster completely.

2. For every 2 liters of water, add 2 tablespoons of salt. Bring salted water to a boil.

3. Put the lobster into the boiling water with the lobster head down first while making sure that the tail is curled under the body.

4. Cover the pot with the lid and bring the water to a boil. Once the water starts boiling, start timing the number of minutes needed to cook the lobster. Boil the lobster for 10 minutes for the first 1lb in weight of the lobster. Add 3 more minute of boiling for each additional lb in weight. Note: It will be very useful to know beforehand the weight of each of your lobsters since cooking time is dependent on the creature's weight.

5. Remove from water and place directly on serving plate. You can enjoy the lobster meat by squeezing some from lemon juice over the meat and dipping them into melted butter before popping them into the mouth.

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