Thaw frozen lobster (if needed) in the refrigerator overnight
Bring a large pot of salted water to a rolling boil (about 1–2 tablespoons salt per gallon)
For live lobsters:
Cook immediately after boiling water is ready
Add lobster headfirst into the boiling water
Cook times (from boil to done):
1–1.25 lb: 8–10 minutes
25–1.5 lb: 10–12 minutes
5–2 lb: 12–15 minutes
2–2.5 lb: 15–18 minutes
5–3 lb: 18–22 minutes
Check doneness:
Shell turns bright red
Tail meat is opaque and firm
Antennae move easily
Remove lobsters using tongs
Rest 1–2 minutes
Crack and serve:
Twist off claws and tail
Crack claws with a shell cracker
Remove tail meat and split lengthwise if desired
Serve with:
Melted butter
Lemon wedges
Optional: garlic butter, herbs, or drawn butter
If using steaming instead of boiling:
Steam over boiling water, covered
Cook roughly 1–2 minutes longer than boiling times
If grilling (optional method):
Split lobster lengthwise (or cut in half)
Brush with oil or butter
Grill cut-side down over medium-high heat 5–7 minutes
Flip and grill 3–5 minutes until done
If baking (optional method):
Split lobster lengthwise
Place cut-side up on a baking sheet
Bake at 425°F / 220°C for about 12–15 minutes until done