Do You Boil It Or Steam It?
As far as I am concerned, “you takes [sic] your choice.” Either method is satisfactory, although I feel that steaming is preferable: there’s not as much water to drain out of the lobster when it comes out of the pot, and the meat texture seems firmer yet more tender … For boiling you need enough water (sea water if possible, otherwise well-salted water) for complete immersion. The water should be boiling briskly when you dunk the lobsters headfirst. When the water comes back to a boil let them cook for about 15 minutes. Take them out and put them on their backs to drain. Then serve them hot, with lots of melted butter … For steaming you need only an inch of water in the pot, and when you have a good head of steam drop them in and give them about 18 minutes of cooking. (A nice touch: put in ½ cup of sherry. The flavor and sweetness of the meat will be enhanced considerably.) Simple, isn’t it? And in my opinion, about as fine a way as there is to enjoy the full, true flavor and succulent meat of a Maine lobster. [Roux, William C. What’s Cooking Down In Maine. The Bond Wheelwright Co., 1964. p. 3 – 4.]
Maine Lobster Roll; http://micuisine.com/lunapiercook/?p=5181