Boiled Lobster

Lobster, this remarkable crustacean, hails from the depths of the deep sea, where it thrives in a dark and mysterious world. Its sturdy shell is adorned with shades of blue and green, concealing a delicious treasure within. Lobster is renowned for its distinctive flavor—a harmonious blend of sweetness and saltiness, accompanied by the subtle essence of the ocean. It's a taste cherished by seafood enthusiasts worldwide.

• Difficulty: Easy
• Category: Holiday Recipes, Main-Course Recipes
• Cuisine: American Cuisine
• Cooking Method: Boiling

Ingredients

• 4 lobsters (1 1/2 to 2 pounds each 680 / 907 g)
• 1/2 tbsp (9 g) salt
• Water for boiling

Instructions

1. Fill a large stockpot with enough water to fully submerge the lobsters. Add salt to the water and bring it to a rolling boil. Once the water is boiling vigorously, carefully add the lobsters one at a time. Make sure they are fully submerged.
2. Cover the pot with a lid and set a timer based on the lobster's weight: about 12 minutes for 1 1/2-pound ( 680 g) lobsters and 15 minutes for 2-pound (907 g) lobsters. Adjust the time accordingly for larger lobsters. Maintain a gentle boil throughout the cooking process. Remove one lobster using tongs and carefully insert a meat thermometer into the thickest part of the lobster's tail. The internal temperature should reach 140°F (60°C) to ensure it's fully cooked.
3. Once the lobsters are done, use the tongs to carefully lift them out of the boiling water and place them on a large platter.
4. Allow the boiled lobsters to rest for a few minutes before serving. Serve with melted butter, lemon wedges, and your favorite side dishes like coleslaw, corn on the cob, or fresh salad.