Lobster recipe: Steamed Lobster

1.	Pour about 2 inches water in the bottom of a pot large enough to comfortably hold the lobsters. Add 2 tablespoons of salt for each quart of water. (Feel free to use a steaming rack to place the lobsters on or just add directly to the pot.) Bring water to a rolling boil over high heat. Place lobsters in the pot (head first), cover tightly, return to a boil as quickly as possible and start counting the time.
2.	Steam a lobster for 13 minutes per pound, for the first pound. Add 3 minutes per pound for each additional pound thereafter. For example, a 2-pound lobster should steam for 16 minutes and a 1 ½-pound lobster should steam for 14½ minutes.
3.	Regulate the heat if the froth starts to bubble over.
4.	Lobsters are done when the outer shell is bright red, when the meat is white, or when the 2 front antennae pull out easily. Do not overcook.
5.	Carefully remove lobsters from the pot with tongs. Be careful, they are very hot. Set in a large bowl for five minutes to cool before cracking.