Lobsters cooked in water, or over water, are delicious -- and easy to prepare
10 quarts water
1/2 cup plus 2 tablespoons salt
4 live lobsters (each 1 1/4 pounds to 3 pounds)
1. Place the water and salt in a very large pot (it should be no more than three fourths filled with the water). Cover, and bring to a very rapid boil.
2. Add the lobsters, 1 at a time, and cover. Bring the water back to a boil as quickly as possible. After the water returns to a boil, reduce the heat, cover, and simmer the lobsters gently. for soft-shell lobsters, it will take about 12 minutes to cook a 1 1/4 -pound lobster after the water has returned to a boil. for lobsters that are 1 1/2 pounds to 2 pounds, allow 15 to 18 minutes after the return. For lobsters that are 2 1/2 pounds to 5 pounds, allow 20 to 25 minutes after the return. (If you're cooking hard-shell lobsters, plan to cook them a few extra minutes.)
3. Remove lobsters from the pot and let cool for a few minutes. Serve 1 lobster per person.
Lobsters cooked in water, or over water, are delicious. They remain optimally moist and juicy this way, and no flavors derived from the cooking process impose themselves on the pure flavor of lobster. Moreover, it's easy as pie to do. We like to add lots of salt to the water, approximating the tang of seawater (in which roadside Maine lobster shacks cook their lobsters); seawater contains 2 1/2 to 3 percent salt. French fries, lemon wedges, and coleslaw are perfect accompaniments. Serves 4