Boiled lobster

Sunday night my sister-in-law called with the most amazing news a foodie can hear. “Do you want to come over and help us eat fresh lobster?” Turns out, a friend spent the last month working on a lobster boat in Halifax and had flown back that morning with a sample of the catch. Given that my wife and her sister don’t like seafood I’m pretty sure my brother-in-law and I are going to have to run for a week to make up for the extra pounds we put on in one meal. Here are our simple instructions to boiling lobster. Given that we’re in Canada, we substituted the ice bath by tossing the cooked lobsters outside into the snow, works just as well.

Preparation time
Cooking time


  • lobster!
  • Salt

Fill a large pot with water (make sure the pot is big enough to completely cover the lobsters), and bring the water to a rolling boil. Add a tablespoon of salt for every 2 liters of water. Add the lobsters to the pot, claws first and start the timer when the water returns to a rolling boil. Cook for 7-10 minutes for the first pound and add 2-3 minutes for each additional pound. Remember to increase the cooking time if more than one lobster is in the pot (we had two and used the same cooking time and it was fine).

Once done, remove the lobster from the pot and submerge in an ice bath, as the lobster will continue to cook in it’s own shell if you don’t.

Crack the lobster open and serve with melted butter. Oh so good!

There are 3 Comments

  1. I love lobster, this look gorgeous!

    FRom Emily @

  2. This is pure torture as I grew up in New England with relatives in the Maritimes so was spoiled with lobster when I was young – the crayfish we have here in Australia does NOT compare in flavour, taste or texture – sigh. I find it hard to believe that I used to be SICK of lobster. Have a lobster roll for me please – thanks

  3. I live in Halifax 8 months out of the year for school, and I’ll definitely be using this for my next feed of fresh lobster!

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