mdcamping
Mansfield, CT
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Hello, we've got a 16 quart covered stockpot.
I'm hoping it's large enough to boil at least 4 1 to 1 1/4 lb lobsters.
Whats your thoughts? Is this stockpot to small?
or should I cook two at a time?
Thanks for your replies 
Mike
* This post was
edited 07/19/08 11:48am by mdcamping *
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fordsooperdootydieselsmoker
OrangeCountyCalifornia
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I don't think it matters as long as they are submerged.
"Boiling lobsters is the most typical way you will find lobster prepared. You should purchase live lobsters as close to the time of cooking as possible and store them in the refrigerator.
Fill 8-quart stockpot with enough water to cover lobsters. Cover stockpot; bring water to a boil over high heat.
Holding lobster by its back, submerge head first in boiling water. Cover and continue to heat. When water returns to a boil, cook lobsters from 10 to 18 minutes, according to size:
1 pound 10 minutes
11/4 pounds 12 minutes
11/2 pounds 15 minutes
2 pounds 18 minutes
From "How stuff works dot com"
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matt7591
So. CA
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Sounds large enough to me for bugs that small. However, I'd highly recommend steaming instead. Go to foodnetwork and look up Alton Brown's method. It also includes a way to keep the tail straight whilst cooking. And don't overcook 'em!
Matt
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2Bcomfy
Alton Il
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we cook lots of crab, lobsters, crawdads, shrimp, etc and have stopped boiling HUGE amounts of water as we were taught. We have found that filling pot 1/2 way, bring to hard boil and pack it full of seafood, then steam. Keeps the meat more tender and the ones at the bottom are seasoned yet the ones at the top are naturally flavored. We learned that we had been waaay overcooking most of our seafood...live and learn!
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Big Katuna
Deland, FL
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You do not need to submerge lobsters. It actually is detrimental to the meat to boil them. You only need a few 2-3"of water in the bottom. I figure 13 minutes a pound for the first pound and three minutes more per pound for each pound. A steamer basket is nice. I have seen people layer small round stones in the bottom but it works fine to just sit them on top of the water. A can of beer in the pot doesn't hurt either.
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mammy1111
Maine
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Our Bangor Daily News paper warned today to not eat the tamale (the green stuff) in lobsters right now because it may be contaminated with toxins from Red Tide. The meat is fine to eat.
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mike4947
N. Syracuse, NY
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Another vote for steaming and an agreement with most seafood is overcooked.
The old wives tale about large lobsters being tough is caused by folks boiling them. The larger cross section takes long enough to cook thru during boiling that the meat does get tough. Steam them gently or split and grill and a 6 pounder can be as tender and delicious as a pounder.
Not to mention actually having enough meat to fill me up...LOL
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garry1p
Broken Arrow, OK, USA
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Another vote for steaming as best way to cook lobster.
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CS_Grill Crew
Discovery Bay, Ca
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Try this:
A Turkey fryer with basket works real well for this.
In the pot, saute in olive oil a whole chopped onion, 3 heads of garlic.
Once all the flavors come out, add about 3-4 inches of water and bring to a hot steam.
Drop lobsters in, close lid, place brick or other similar weight on lid to minimize steam loss and let it go for 18 minutes.
Its how we do our crabs on the West Coast and it comes out delicious with the garlic infused steam flavor...
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mdcamping
Mansfield, CT
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Thank you everyone Now I've got a whole bunch of great Ideas.
But most importantly I think I'll go with steaming the lobsters.
Mike
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