I live in the Northeast and have grown up cooking and eating Maine-style lobsters.
For me, the best way is to either steam (using 3-4 inches of salted water) or boil (using enough boiling salted water to cover the lobsters). Both ways it takes about 20 min for a select (1-1/2 lb) lobster. When done rinse and serve with melted butter.
Good luckHow long do I cook lobster for and what spices to use for it?
that's the best one ,love it.I've eaten at the french laundry
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Fill a large pot approximately three-quarters full of seawater or salted water (2 T of salt per quart of water). Use about 2陆 quarts of water for each lobster. Bring the water to a boil. Put in the live lobsters, one at a time, cover and bring the water to a boil again. Then, lower the heat and simmer about 15 minutes for a 1- to 1录-pound hard-shell lobster and 20 minutes for a 1陆-pound hard-shell lobster. If soft shell lobsters, reduce the cooking time by 3 minutes.
Make a Parsley/garlic butter for dipping
Check this out baby
Cooking Lobster:
One of the best methods for cooking lobster that I've seen in a while comes from Thomas Keller of the French Laundry. It's a very involved method, but worthwhile in a home kitchen as well as a restaurant. It involves first steeping the lobster only enough that the meat separates from the shell and becomes easier to remove, and then poaching the lobster meat in an emulsified butter sauce called a beurre monte. It's a delicious preparation of the meat, and also allows for the lobster to be steeped ahead of time and then prepared a la minute. This allows for many different preparations of the lobster, from a pasta dish to plated with a sauce made from the beurre monte.
Click here for detailed pictures of cooking lobster
To steep the lobsters:
Preparation Time: 45 minsServings: 2
2 1 1/2 to 2 pound lobsters
1/2 cup white vinegar per 8 quarts of water
Enough water to completely cover lobsters
Place lobsters in a lobster pot or other heat-proof container with a lid.
Bring water and vinegar to a rolling boil and then pour over lobsters and cover.
Let steep for 2 minutes for 1 1/2 pound lobsters and 3 minutes for 2 pound lobsters.
Remove from the pot with tongs, twist off claws with knuckles attached and return claws to pot for 5 minutes.
Twist off the tails from the body and pull off the flippers from the end of the tail.
Push the meat out through the large end of the tail.
Remove the vein from the center of the tail.
After 5 minutes, remove the claws from the pot and crack open with the back of a knife. Use only enough force to crack the claw and loosen the meat.
Remove the meat from the knuckles.
Save the bodies for stock.
Make sufficient beurre monte to barely cover the lobster meat. Place the lobster meat in a saucepan, cover with beurre monte and cook over low heat for 5 to 6 minutes or until heated through.
* killing the lobster is key...
How to kill a lobster:
Make sure the rubber bands around the claws stay on during this process, as you don't want to be dodging the claws while cutting up the lobster.
You must first cut it in half down the center. This job is one that is best left to a 10 inch chefs' knife, and one with a good deal of heft.
Step 1. With the lobster sitting where the tail curls towards the table, flatten it out and in one hand grasp the tail where it joins the body.
In the other hand, take the knife's point and aim for the place an inch or an inch and a half from between the eyes towards the tail. The blade of the knife should be facing away from your hand that is holding the tail.
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