How To Cook Lobster

The ratio of lobsters to the pot is important; a 4-5 gallon pot is ideal for steaming 6-8 pounds of  lobster. Put 2 inches of seawater or salted water in the bottom of a large kettle. Set a steaming rack inside the pot and bring to a rolling boil over high heat. Put in the live lobsters, one at a time, cover the pot, and start timing.
Fill a large pot with water. Allow 3 quarts of water per 11⁄2 to 2 pounds of lobster. Add 1⁄4 cup of salt for each gallon of water. Bring the water to a rolling boil. Put the live lobsters in the pot one at a time, do not cover, and start timing immediately.

Par-boil your lobsters in a large pot of boiling water for 5 minutes. Remove the lobsters and plunge into a large bowl of cold water to stop the cooking. Drain the lobsters and store in a refrigerator if you do not plan to grill them right away.

Place a lobster on its back on a cutting board. Using a large sharp knife split the lobster down the middle. Remove the black vein from the tail, the tomalley from the body and the sand sac located near the head. Repeat with the remaining lobsters. Baste the lobster meat with some oil or butter.
Grill the lobsters flesh side down for 5 to 6 minutes, or until the flesh is just beginning to look opaque. Turn the lobsters over, baste with more oil and continue to cook for 4 to 5 minutes longer, or until the lobsters are cooked through.

Thaw frozen lobster tails to room temperature. You can thaw the lobster tails in your refrigerator overnight. Another way to thaw is to place the lobster tails in a water bath. Be sure to place the tails in a secure zip lock bag or plastic bag tied with a knot, so that water does not penetrate the bag and mingle with the lobster meat. Place the bag in a bowl filled with warm water until the meat is thawed. Do not use hot water—this will cook
the meat.

Splitting the shell. Put the lobster tail on the back (shell side). With a knife or scissors, cut up the belly to expose the meat. Gently pull the meat out of the shell or bend both sides of the shell back and the meat will pop out of the shell and you are ready for the grill.

Oil the barbecue grate generously to prevent sticking. Turn a gas grill to medium-high heat. If you’re using a charcoal grill, heat the coals ahead of time, then distribute the coals evenly so the heat is even.

Baste the lobster tails. Create a sauce made of butter and spices and generously coat the meat before you place it on the grill to help the meat cook evenly and not dry out.

Place the lobster tails on the hot grill with the flesh side down. Cook the lobster tails for 4 to 5 minutes, or until you can see light grill marks. Turn the lobster tails over so the shell side faces down. Cook the lobster tails for 3 to 5 minutes, or until the meat is
opaque and firm. Baste the tails often.

Serve with butter and lemon or your favorite condiments!