Earlier in the summer I won five pounds of live lobster in a drawing The lobsters were on Cape Cod, which is over an hour drive for me without traffic and that drive is significantly longer during the summer with all the vacationers headed to the Cape. With the summer traffic in mind, I decided to wait to get the lobsters until after Labor Day. Mr. Apron and I were finally able to go pick up my winnings last week. The five pounds I won covered three 1.75lb lobsters, and we bought a fourth since we were eating with my parents. This was my first time cooking lobsters at home, but Mr. Apron and I found it to be very easy.
First, you need live lobsters. Once the lobster dies the meat will start decaying, so you need to be okay with working with a live creature. Some people say freezing them makes this easier, but I think you are just postponing the inevitable.
Fill a large pot with water. Depending on the size of your pot and the number of lobsters you are cooking you might need more than one. I had two large stock pots and put two lobsters in each pot. Add some sea salt, thyme and lemon juice to the water. Bring the water to a boil over a high heat.
Once the water starts boiling put the lobsters in the pot head first, one at a time. Cover the pot and allow the water to return to boil.
Once the water starts boiling, you can slightly turn down the heat so that it doesn't boil over. While your lobster is cooking start melting butter.
The cooking time is based on the size of your lobster. Smaller lobster 1- 1.25 pounds should cook 12-15 minutes; medium lobsters that are 1.5 - 2 pounds cook for 15-20 minutes; and larger lobsters that are 2-3 pounds cooks for 20-25 minutes.
The lobster is done cooking when the lobster is totally red. Properly cooked lobster meat is firm and white in color. Use tongs to remove the lobsters from the pot. I found it helpful to have a large tray next to the stove, to put the lobsters on as I was removing them from the water so that they continued to drain water.