How To Boil or Steam Your Lobsters

Get a pot large enough to hold all the lobsters. Make sure they are not crowded in the pot. A 4- to 5-gallon pot handles 6 to 8 pounds of lobster.
Fill the pot with water, allowing 3 quarts of water per 1-1/2 to 2 pounds of lobster.
Add 1/4 cup of sea salt for each gallon of water. This will add significant flavor to your lobsters.
Bring the water to a rolling boil.
Add the live lobsters one at a time, headfirst, and start timing immediately. Do not cover the pot.
Stir the lobsters halfway through cooking.
Let the lobsters rest for 5 minutes or so after cooking to allow the meat to absorb some of the moisture in the shell. You can also cool your cooked lobsters by placing them in a thin layer of ice for a couple of minutes. Enjoy!

Get a pot large enough to hold all the lobsters. Make sure they are not crowded in the pot. A 4- to 5-gallon pot handles 6 to 8 pounds of lobster.
Put 2 inches of seawater or salted water in the bottom of a large kettle. This will add significant flavor to your lobsters.
Set a steaming rack inside the pot and bring to a rolling boil over high heat.
Add the live lobsters one at a time, cover the pot, and start timing.
Halfway through, lift the lid (be very careful—the steam is hot) and shift the lobsters around so they cook evenly.
Let the lobsters rest for 5 minutes or so after cooking to allow the meat to absorb some of the moisture in the shell. You can also cool your cooked lobsters by placing them in a thin layer of ice for a couple of minutes. Enjoy!