Lobster is very persnickety, and it is really easy to overcook its delicate meat. The most forgiving method is steaming, which also preserves more flavor than boiling. Start with a large pot that has a fitted steaming basket insert and a tightly-fitting lid. You could simply fill 2 inches of water into the bottom of the pot, and salt the water in 1 tbsp per quart of water used. Or, you could get creative and add aromatics to the water- onion, leeks, shallots, herbs, garlic, peppercorns- just be sure that the water covers the aromatics by an inch. Place the lobsters in the steaming insert basket live (or, for a more humane way of cooking, put live lobster in the freezer for a few minutes before steaming- this subdues them). Make sure that the basket is not overcrowded, for even cooking. Close lid, and allow 10 minutes per pound, plus an additional 2 minutes per quarter pound thereafter (for example: one-pound lobsters would cook for 10 minutes, 1 1/2-pounders for 14 minutes, 2 pound lobsters for 18 minutes). I like to serve my lobster with clarified butter with minced garlic!

I know lots of people disagree,even so I think a rolling boil with seawater salt proportions is far and away the best for flavor.(about four ounces of salt)per quart