Ingredients:

  • 1 (1 1/4 to 1 1/2 pound) live lobster (approx. 567-680 grams)
  • 6 quarts (approx. 5.7 liters) water
  • 2 tablespoons (30 ml) sea salt
  • 1/4 cup (60ml) distilled white vinegar (optional)

Instructions:

  1. Rinse the live lobster under cold running water. If desired, submerge the lobster in a bowl of ice water for 10-15 minutes to temporarily stun it, making it calmer.
  2. Fill a large stockpot with 6 quarts of water. Add salt and vinegar (if using) and bring to a rolling boil over high heat.
  3. Carefully grasp the lobster behind its claws with tongs and quickly plunge it headfirst into the boiling water. Immediately cover the pot with a lid.
  4. Cook the lobster for approximately 12-15 minutes per 1 1/4 to 1 1/2 pound lobster. A good rule of thumb is to cook for 8-10 minutes per pound.
  5. The lobster is done when it turns bright red and the tail curls slightly. To confirm, insert a meat thermometer into the thickest part of the tail meat. It should register 135-140°F (57-60°C). The antennae should pull out easily.
  6. Use tongs to carefully remove the lobster from the pot and place it on a plate or cutting board. Let it rest for 5 minutes before handling.