Boiling Lobsters

Lobsters should be alive when cooked. To steam them, just put a couple of inches of salted water into a large pot. Bring the water to a full boil and pop in the lobsters. Cover the pot and bring the water back to a boil. Figure 13 minutes per pound for the first pound and three minutes more for each additional pound (a little less for new shell lobsters.) In about 15 minutes you can have six succulent lobsters on the table.

Unlike Maine lobsters, which have meaty claws, Florida spiny lobsters have most of their meat in the tail. Florida lobster season is from August to March.

1 lobster tail per person plus a couple extra just in case.

1 Lime per 4 tails

1 Stick of butter per 4 tails

Split tails lengthwise then remove the vein. Cook over charcoal or gas grill fire. Lay split tails shell up on a medium heat. Cook about 10 minutes with lid down. Lobsters will turn bright red when ready. Serve right away with melted butter for dipping. Lime wedges are optional.

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