Grilled Lobster

Split a cooked lobster in half lengthwise. Crack the claws. Remove and discard the vein running down the tail and the small sac located behind the eyes. Brush the lobster with melted butter or basting sauce to keep the meat moist and tender. Read More »

Steamed Lobster

Put about 2 inches of sea water or salted fresh water in the bottom of a large pot. Bring the salted water to a rolling boil. Grasp the lobsters just behind the claws, and put them in the pot, one at a time. Return the water to a boil. Then start timing. Read More »

Traditional Boiled Lobster

Pour at least ½ gallon (2 litres) of water into a large pot. Add ½ cup of sea salt per gallon of water.
Bring the salted water to a rolling boil. Carefully drop in the lobsters, one at a time, head first into the rapidly boiling water. Read More »