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KarenO
added almost 4 years ago

15 minutes a pound from the point of boiling. Enjoy!

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Horto
added almost 4 years ago

you can't really say that
steaming?boiling?

Shuna Lydon
Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added almost 4 years ago

Fifteen minutes per pound is too much. It doesn't make sense if you scale up or in multiples of lobsters to water ratio. A quick google search led me to this insighteful Maine website : http://www.newenglandprovisions...

Instead of thinking about how many minutes per pound, you may also want to consider how you will eat it when it emerges from the pot. To this question, I submit a chef I worked for many years ago, whose method works wonders for lobster ~ http://www.nytimes.com...

I am a big fan of the latter method because, although it may seem complicated, you get one hell of a sweet, tender, succulent lobster! And isn't that's what the $ is spent on them for? I like to say a little something (word of thanks/prayer/what have you} before placing my live animals into their boiling death, but that bears no bearing on the flavor.

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