Dunham's Lobster Pot - How To Cook Lobsters

The two most common ways to cook your lobsters are steaming and boiling. Our lobsters are a gourmet meal done as simply as that! Or you can try grilling or broiling them. Of course, you can always use the freshly cooked meat in your favorite recipe.

Place 2 inches of salted water in the bottom of a large kettle. Be sure to salt the water well so as not to boil out their natural flavor with freshwater. Bring the water to a rolling boil and put in the live lobsters, one at a time. Cover the kettle, let the water return to boiling and then begin timing. Steam for 13 minutes for the first pound and add 3 minutes for each additional pound thereafter. If serving steamed, check out our section below containing recipes for dipping sauces. Also, some fresh lemons, halved, are always a nice addition on the side of your serving dish as garnish.

Fill a large kettle 1/2 full with salted water and bring to a boil. Be sure to salt the water well so as not to boil out their natural flavor with freshwater. Put in the live lobsters, one at a time and let the water return to boiling. Cover and let simmer for about 10 minutes for the first pound and then add 3 minutes for each additional pound. If serving boiled, check out our section below containing recipes for dipping sauces. Also, some fresh lemons, halved, are always a nice addition on the side of your serving dish as garnish.

Fill a large kettle 1/2 full with salted water and bring to a boil. Be sure to salt the water well so as not to boil out their natural flavor with freshwater. Boil for minutes only. Drain the lobsters then lightly crack the claws. Split tails on the rib side with a knife so as to let the smoke from the grill flavor the lobsters. Place them on a medium hot grill for 8 to 10 minutes, flipping them halfway through. Serve with melted butter and lemon wedges.

To broil your lobsters, you must first split the lobster in half lengthwise. Lay the lobster on its back. With a sharp knife, start at just under the mouth and quickly cut straight down to the base of the tail. Crack the lobster open by hand after you've made the cut. Remove the dark vein from the tail and lightly crack each claw. Place the lobster cut side up on a rack in a broiling pan and brush with butter. Broil 7 to 9 inches from the element. Do not turn the lobsters over. Keep brushing on butter occasionally throughout the cooking time. Cook for 8 to 15 minutes and shell is red. Serve with melted butter and lemon wedges.