Allow 1-1 1/2 pounds lobster per serving.
- Boiled: Pour enough water to cover lobster into large kettle; add 1 tablespoon salt for each quart water. Bring to a boil. Plunge lobster head-first into boiling water; cover, return to boiling. Reduce heat, simmer 12 minutes for 1 pound (1 minute more for each additional 1/4 pound). Remove from kettle; drain. When cooking more than one lobster at a time in same kettle, increase the cooking time 1/2 minute per lobster.
- Steamed: Rinse lobster; drain. Place lobster on its back on rack in large kettle containing 1 inch boiling water. Cover, return to boiling. When steam begins to escape, steam lobster for 20 minutes for 1 pound (5 minutes extra for each additional pound).
- To Serve: Place lobster on its back. With sharp knife, cut in half lengthwise from head to tail. Remove stomach (back of head) and intestinal vein (close to back). Do not discard the tomalley (green liver) or lobster coral (reddish roe). Eat or save these delicacies for sauces. Serve lobster hot with melted butter and lemon wedges, or cold with a mayonnaise-type sauce.