Method

1. 1 Dispatch your lobster by placing the tip of a sharp chef’s knife behind the lobster’s eyes, right below where the claws meet the body and halfway to the first joint. Swiftly plunge the knife down through the head.
2. 2 In a pot large enough to hold your lobsters without stacking them too much on top of each other. You can also use one of those large enamel turkey roasters with a lid.
3. 3 Place 2-3 inches of very salted water and a wire rack that sits just above the water (this can be a cooling rack, a lid to a steamer basket or even a small colander if it fits).
4. 4 Bring to a rolling boil and place your lobsters side by side on the rack.
5. 5 Put the lid on and cook for approx 10 minutes for a 500g lobster and increase that time by 2 minutes for each addition 100g.
6. 6 Halfway through you can carefully lift the lid and shift the position of the lobster so it steams evenly
7. 7 Your lobster is cooked… now let your family do all the cracking.