Before starting, consider the capacity of your cooking pot. An 8-quart pot can comfortably accommodate a single lobster, while a 16-quart pot can hold two or three. If preparing multiple lobsters, either cook them in batches or use additional pots to ensure even cooking.

Fill a spacious pot about three-quarters full with water. Season generously with salt, using approximately one tablespoon per quart of water, mimicking the salinity of seawater. If available, clean sea water can be used for an even more authentic taste. Bring the water to a vigorous, rolling boil before proceeding.

Secure the lobster firmly by its body and, with a steady hand, submerge it headfirst into the boiling water. Continue adding lobsters in the same manner, ensuring they are fully immersed. Cover the pot with a lid to maintain heat and promote even cooking.

Monitor the time from the moment the water returns to a rolling boil. The cooking duration varies based on the lobster’s weight. 1-pound lobster: 7 to 10 minutes, 1 1/4-pound lobster: 8 to 12 minutes, 1 1/2-pound lobster: 10 to 14 minutes, For each additional ½ pound, extend the cooking time by 2 minutes.

The lobsters should develop a striking, vivid red hue when properly cooked. However, color alone is not a reliable indicator of doneness, particularly with larger lobsters, which may appear fully cooked before reaching the correct internal temperature. The meat should be completely opaque—never translucent.

Avoid undercooking, as raw lobster has an undesirable gelatinous texture. Likewise, overcooking results in rubbery meat. Maintaining precise timing ensures optimal texture and flavor.

Using sturdy tongs, carefully lift the lobsters from the boiling water and transfer them onto a plate or tray to drain. Allow them to cool slightly before serving.

Serve warm alongside melted butter, with optional bread for soaking up the rich, lobster-infused juices.