"The world's finest lobster comes from Maine." Boiling or steaming is the most common way to cook lobsters. Although steaming takes longer than boiling, it also limits the chances of overcooking and makes less mess. According to the Maine Lobster Promotion Council, the following is the proper way to cook a lobster.

Steaming

1. Pour about 2 inches water in the bottom of a pot large enough hold the lobsters comfortably. Add 2 tablespoons of salt for each quart of water. Bring water to a rolling boil over high heat. Place lobsters in the pot (head first), cover tightly, return to a boil as quickly as possible and start counting the time.
2. Steam a lobster for 13 minutes per pound, for the first pound. Add 3 minutes per pound for each additional pound thereafter. For example, a 2-pound lobster should steam for 16 minutes and a 1 ½-pound lobster should steam for 14½ minutes.
3. Lobsters are done when the outer shell is bright red, when the meat is white, or when the two front antennae pull out easily. Do not overcook.
4. Carefully remove lobsters from the pot with tongs. Be careful, they are very hot. Set in a large bowl for five minutes to cool before cracking.

Boiling

1. Bring a large pot filled with water deep enough to submerge the lobster by about 3 inches to a strong boil. .
2. Place lobsters head first into the pot, completely submerging them.
3. 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 water from boiling over, but be sure to keep the liquid boiling throughout the cooking time.
4. Boil 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 l3 minutes and a 1 ½-pound lobster should boil for 1l ½ minutes.
5. Lobsters are done when the outer shell is bright red, when the meat is white, or when the two front antennae pull out easily. Do not overcook.
6. Carefully remove lobsters from the pot with tongs. Be careful, they are very hot. Set in a large bowl for five minutes to cool before cracking.

Never overcook your lobster for this will make the meat stringy and tough.