Traditional New England Boiled Lobster

Note from Cheri: This wonderful outdoor recipe was given to us by the nice folks at LobsterAnywhere.com. This company delivers the finest in Atlantic Coast seafood, overnight anywhere in the continental United States. Order Maine Lobsters, jumbo shrimp, steamers, mussels, scallops and New England clam chowder by the pound, as well as special gift packages and corporate gifts. This lobster recipe provides detailed cooking instructions. One of the most common mistakes people make when cooking lobster is that they overcook it. Serve with a nice California Chardonnay.

2 lobsters, 1 1/4 lbs. or 1 1/2 lbs. 1 bayleaf 1 teaspoon salt 1 tablespoon fresh lemon juice 1 tablespoon water 1-2 sticks (1/2 - 1 cup) butter lemon wedges

Melt butter in separate saucepan or in the microwave and set aside. Fill a large pot with one-half to two thirds full of water, enough to cover the lobsters. Add salt, bay leaf, and lemon juice. Cover and bring to a full boil. Grasp the lobster firmly from the middle of the back ; place lobsters headfirst into boiling water. (For safety reasons, leave the bands or pegs on their claws on.) Cover the pot and bring back to a boil and regulate the heat to prevent water from boiling over. Cook for no more than 12-15 minutes or the meat will become tough. Plunge cooked lobsters into cold water for 1 minute to stop cooking process. When the antennae pull out easily and the lobsters are bright red, they are done. Serve with the butter and lemon wedges.