To cook lobsters, start by using a large pot filled with two-thirds water. The size of the pot matters; a 4-5 quart pot is suitable for cooking 2 lobsters, while a much larger 19-quart pot can handle 5 or 6 lobsters at a time. For each quart of water in the pot, add 1 tablespoon of sea salt.
Once the water reaches a rolling boil, carefully submerge the lobsters headfirst, one at a time. Allow the lobsters to boil for about 5-6 minutes per pound of weight with the lid on.
In the lobster pot, position a steaming rack. Fill the water beneath the rack and incorporate ½ tablespoon of sea salt per inch of water. Heat the pot until it reaches a boiling point. Place the lobster on the rack and cover the pot with the lid. Steam the lobster until its shell turns a vibrant red, which typically takes around 7-9 minutes per pound for the first pound. For each additional pound after that, add an extra 3 minutes per pound.
When it comes to grilling lobsters, there are two options: grilling them whole or halved, although many recipes prefer the latter for a rich, smoky, grilled flavor. If you choose to grill them whole, start by parboiling the lobsters. Then, place them on the grill rack over medium-high heat, which should be around 400F to 450F. Close the grill lid and cook for about 5-6 minutes per side. A perfectly grilled lobster will have a bright red shell with a few darkened spots. To ensure it's fully cooked, open one lobster at the tail and body to check if the meat is opaque and white.
IF YOU OPT TO HALVE THE LOBSTER: Use a large kitchen knife to split the lobster from the center of the head down to the tail. After cutting, remove the small gray sac located behind the head, the black roe if it's a female lobster, the black vein running from the stomach sac to the tail tip, and the greenish liver (tomalley).
Once the lobster is cleaned, season it according to your preferences—consider basting it with melted butter or olive oil and adding garlic, salt, and pepper, or any other flavors you like. Position the lobster on the preheated grill, split side up, over medium-high heat. Close the top and let it grill for approximately 4-6 minutes. After that, open and baste the lobster with oil or butter again, then continue grilling for another 4-5 minutes. To retain the juices and moisture, avoid flipping the lobster. The oil or butter will help keep it moist throughout the grilling process. Keep in mind that lobster claws, being shelled, may take a few extra minutes to cook. You can either remove them by twisting them from the carapace and finish grilling or, if you prefer to keep them intact, cover the claws with a roasting pan or pie tin to ensure even cooking.
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