Lobster Cooking Directions & Times

How to store your lobster

• Open your lobsters when they arrive
• Place lobsters in your Refrigerator crisper drawer or box with wet newspaper  or seaweed on top to keep moist. 
• Make sure the box is ventilated or lid removed.
• Do Not immerse your lobster in fresh water.
• Do Not store your live lobsters in an air tight container.
• Please check often and cook if any lobsters weaken.

 How to Boil Your Lobster

• Fill a large stock pot with water.  Allow three quarts of water per 1 1/2 - 2 pounds of lobster. 
• Some cookes add a steaming rack large enough to hold the lobsters above the water. 
• Add 1/4 cup of sea salt doe each gallon of water.
• Bring the water to a rolling boil over high heat.
• Place lobsters into the pot one at the time, head first.  Do not cover.
• When the water boils, begin the counting time.
• Regulate the heat to prevent water from foaming and boiling over.
• Be sure water boils throughout the cooking time. (see chart for time) or cook lobsters until the center of the tail reaches 180 degrees with a meat thermometer (insert into tail on underside of shell) or when the antennae pull out easily, the lobsters are done.

START COOKING TIME AFTER SECOND BOIL BEGINS