The two most common ways to cook lobsters are steaming and boiling.
 

Pour 2 inches of seawater (or salted water - add 2 tablespoons of salt for each quart of water) into a pot large enough to comfortably hold the lobsters. Some cooks also place a steaming rack large enough to hold the lobsters above the water, in the bottom. Bring water to a rolling boil over high heat. Place lobsters in the pot, cover tightly, return to a boil as quickly as possible and start counting the time.

Steam a lobster for 13 minutes per pound, for the first pound. Add three minutes per pound for each additional pound thereafter. For example, a 2 pound lobster should steam for 16 minutes and a 1 1/2 pound lobster should steam for 14 1/2 minutes.

 
The number of lobsters to be boiled determines the minimum kettle. The water should fill the pot one-half to not more than two-thirds full. Bring salted water to a rolling boil over high heat, place lobsters heel first into the pot completely submerging them
Cover the pot tightly and return to a boil as quickly as possible. When water boils, begin counting the time. Regulate the heat to prevent the water from boiling over, but be sure to keep the liquid boiling throughout the cooking time.
Boil a lobster for 10 minutes per pound, for the first pound. Add 3 minutes per pound for each additional pound thereafter. For example, a 2 pound lobster should boil for 13 minutes and a 1 1/2 pound lobster should boil for 11 1/2 minutes. These times are for hard shell lobsters, if cooking new shell (soft shell lobsters) reduce boiling or steaming time by three minutes. When the antennae pullout easily, the lobsters are done.
 
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