Lobster is a valued food product; well known recipes include Lobster Newberg and Lobster Thermidor. Lobster is best eaten fresh and is usually purchased alive. Lobster is usually shipped with the claws banded to stop them from hurting each other or the purchaser. Lobster is good for you with less calories, less total fat and less cholesterol than lean beef or chicken breast. Lobsters are high in amino acids; potassium and magnesium; vitamins A, B12, B6, B3 and B2, calcium, phosphorus, iron and zinc.
Fill a large lobster pot three quarters full with water. Add salt (1 tablespoon per quart) to the water.
Bring water to a rolling boil.
Remove rubber bands from the claws of the lobster. Be careful.
Place the lobster into the pot submerging it completely.
Bring water back to a rolling boil.
Cover the pot and cook the lobster. A good rule of thumb is ten minutes for the first pound and an additional three minutes per ½ pound beyond the first. The lobster will turn red and stop moving when it is finished cooking.