Mainelobsterco.com - Maine's Premier Fresh Live Lobster & Seafood Company

Boiled Lobsters:
Fill a large kettle with water. Add 2 tablespoons of salt for each quart of water (allowing about 2 quarts of water for each lobster). Bring the water to a boil. Place one live lobster in the pot at a time (head first) and let the water boil again. Cover the kettle and simmer about 15 minutes for each pound of hard-shell lobster. For safety reasons, we recommend you leave the wooden pegs or rubber bands around the claws on, until after they are fully cooked. When meat is white, shells are bright red and 2 front antennae pull out easily, lobsters are ready to serve and eat. Be careful not to overcook, this will make the meat a bit rubbery. If the lobster is a new-shell Maine lobster (or soft-shell), reduce boiling time by three minutes for each pound.

Baked Lobsters:
Preheat oven to 400 degrees. Place lobsters on back (belly up) and split lobster from head to tail. Remove all internal tracks including sac from the hear area. Place on baking pan (on back). Add stuffing and melted butter to keep moist and bake for 15 minutes at 400 degrees. After 15 minutes, reduce heat to 350 degrees and bake for an additional 10 - 15 minutes. For safety reasons, we recommend you leave the wooden pegs or rubber bands around the claws on, until after they are fully cooked. When meat is white, shells are bright red and 2 front antenna pull out easily, lobsters are ready to serve and eat. Be careful not to overcook, this will make the meat a bit rubbery.

Steamed Lobsters:
One of the most popular with the locals of New England. Pour about 2 inches water in the bottom of a large kettle. Add 2 tablespoons of salt for each quart of water. Bring the water to a boil. Place live lobsters in one at a time (head first). Cover kettle and let water return to boil. Allow 18 minutes for each pound of hard-shell lobsters. When the antennae pull out easily and a bright red color is attained, the lobsters are ready to eat. For safety reasons, we recommend you leave the wooden pegs or rubber bands around the claws on, until after they are fully cooked. Be careful not to overcook, this will make the meat a bit rubbery.

If the lobster is a new-shell Maine lobster (or soft-shell), reduce boiling time by three minutes for each pound.