Lobster used to be considered a poor man’s food in the early 19th century, but it is now one of the most esteemed dishes around the world. And when it comes to boiling lobster you really do not have to be intimidated. In truth, boiling is the easiest and most popular way to prepare this decadent food. So if you can boil a pan of water then can cook a live lobster perfectly. The trick to preparing this decadent meal is to use only live lobster. Lobster that is already dead generally does not cook suitably to fit anyone’s taste buds.

This how to boil lobsters recipe includes an easy step by step procedure that will give absolutely positive results. Additionally, the weight of the lobster will have a direct correlation of how long the lobster should be cooked:

  • 1 pound (9 to 11 minutes)
  • 1 1⁄4 pounds (12 to 14 minutes)
  • 1 1⁄2 pounds (14 to 16 minutes)
  • 1 3⁄4 pounds (18 to 20 minutes)
  • 2 pounds (20 to 22 minutes)
  • 2 pounds (cook an additional 1 minute for every 1/4 pounds over 2 pounds)


  • 1 Minute


  • 25 Minutes


  • Serves 2


  • 2 live lobsters
  • Butter
  • 1 lemon
  • Lemon wedges for garnish


  • In a large pot, place a pasta insert, steamer rack or bed of seaweed on the bottom. Add approximately 1 inch of water. Bring water to a boil.
  • Clip the rubber bands off the live lobster. Add the lobsters to the pot then cover and cook until done. The lobster is done when the shell is a bright red and the tails are curled.
  • While the lobster cooks, prepare lemon butter. In a small pan, melt butter over low heat. Be careful and do not burn or over cook. Strain the butter into a serving cup then squeeze in fresh lemon juice, to taste.
  • Serve the lobster with the lemon butter and some lemon wedges.

How to Eat a Lobster:

  • Start by twisting off the claws from the body.
  • Pull apart the small claws from the large claws with a cracker or by hand. Pull meat out.
  • Gently twist in order to separate the tail from the body.
  • Using your fingers, push tail meat up and out the other end. There is also a piece of meat on the outer part that is quite tasty.
  • Discard the area underneath the lobster, this is the digestive tract.
  • Remove the shell off the body, underneath is the liver or green “tomalley”. This not edible either.
  • Remove the small claws off the body and eat the meat.

Best Cookware to Use:

  • A Large Pot
  • A Small Pan