Our favorite way to cook a lobster is by steaming it. Use a little water straight from the ocean for the bottom of your pot — or mimic the salinity of the sea with two Tablespoons of sea salt for each quart of water. That ocean taste will permeate the lobster meat and transport you to the coast of Maine.
Fill your pot so that salt water rises about two inches from the bottom, and once the water comes to a rolling boil over high heat, place the lobsters in the pot head first (you can leave claw straps in place). Once all your lobsters are in, replace the lid and start counting. Once the water is boiling again, which should be quick with your flame set to high, steam your lobsters for 8 minutes per average pound, plus 3 minutes for each additional pound. Your lobsters are done when their shells are bright red and their meat is white. Using tongs or grill mitts, plunge each lobster into a bath of ice water to stop the cooking process.