Lobsters are in season from June through September, but you can get them anytime in the year. August is molting time, and you will find there is less meat in a lobster during this period.

Boiling:
I encourage you to boil your lobster in a Court Bouillon, or in salted water. When boiling lobsters, use a kettle large enough to hold 1 or 2 lobsters at a time allowing 3-quarts of Court Bouillon per lobster. If boiling in water add 1 tablespoon of salt per quart. When water comes to a rolling boil, submerge live lobsters one at a time. Return water to a boil. Lower heat to simmer and boil 8-9 minutes per pound lobsters. The tails should begin to float toward the surface once the lobsters are cooked.

Steaming:
If you wish to steam a lobster it is best done in a large stainless steel pasta pot using the steaming insert. Place approximately 2 inches of water in the bottom of the stockpot and bring to a rolling boil. Place 2 or more lobsters in the pot cover and steam 8 to 10 minutes for a 1- to 1 ¼ pound lobster and 12 to 14 minutes for a 1 ½ pound lobster.

Grilling or Broiling:
If you prefer to grill or broil your lobster, turn the lobster over on its back and, using a sharp chef's knife, split it open from head to tail. Brush the tail meat lightly with oil or butter and season with salt and pepper. Place the lobster on a large cookie sheet, meat side down and cook 5 minutes. Turn over onto the shell and cook 5 additional minutes, or until meat is firm and white. Do not overcook.