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Lobsters, once the food of peasants and prisoners, are now a delicacy all over the world. How to cook lobsters has been a matter of some contention. With most fish and meat, the item comes to the chef already killed. Lobster is alive when it meets the chef and so for years people have tried to devise ways to make the cooking as humane as possible. The most effective and humane method seems to be to freeze the lobster for 10 to 15 minutes first to numb him up and then steam or boil. Many people prefer eating just the lobster claws as the meat is generally sweeter and more tender than the tail.
Fill your pot (a size adequate to how many lobster claws you will be boiling) about two-thirds full. Make sure your pot is big enough to cover your lobster claws completely. Salt the water with one tablespoon of salt per one quart of water in the pot.
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Bring the pot to a rolling boil over high heat. Keep the lid on to help it boil faster. If you are boiling lobsters whole and then removing the claws for eating after, place the lobsters in claws first and start to time five minutes for every one pound of lobsters. If you have claws already removed from lobsters, thaw them if they are frozen before boiling.
Remove the lobsters or claws with tongs and place on a plate. If the lobsters are still whole, they are finished cooking if the antennae pull out easily. After the lobster has cooled, gently twist the claw over and away from the lobster body at the first joint. If the claws are on their own, they are ready to eat.