Boiling live lobsters is relatively straight forward provided the timing is adjusted for the size of the lobster. The most important tip (according to Jim) is to remove the rubber bands on the claws before boiling. We served a lovely lobster lunch on Saturday in Maine with Jim’s mother and my sister.

Servings: 2, 2 lobsters per person depending on size

Fresh
4 live lobsters
4 Tbsp. Clarified Butter ^[1]

Pantry
2 quarts water
2 Tbsp. salt

Prepare water
Bring water to a boil in a large covered stock pot and add salt.

Boil lobsters
Remove rubber bands from lobsters’ claws. Place live lobsters in the boiling water claws first and reboil with water over high heat. Start timer once lobsters are in the pot. For 1 lb. lobsters, boil for 15 minutes; if lobsters are 1-1/4 lbs. boil for 17 minutes; 1-1/2 lbs. for 20 minutes; 2 lbs. for 22 minutes.  Lobsters will be bright red when done. Remove lobsters from the boiling water and set aside on a plate to drain and cool slightly.

Melt butter
Melt butter and set aside in small dishes, one per person.

Serve
Serve whole lobsters with side dish of butter, one lobster per person. Serve with nutcracker or shell cracker utensils.