Bring water and salt to a boil in a 5-gallon stockpot. Add lobsters. Cover and cook 12 minutes or until shells are bright orange-red and tails are curled.
Note: Four 1 1/2-pound lobsters yield about four cups of cooked lobster meat. Most of the lobsters we used were between 1 1/4 pounds and 1 1/2 pounds. If you can't get or don't want to use live lobsters, use frozen tails. Six six-ounce tails, which you should steam for eight minutes, yield about two cups cooked meat.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.