This is the easiest method of preparation for the home cook, which also yields a much more concentrated cooking liquid for adding to sauces. If desired, freeze the lobsters for 2 hours to sedate them before cooking.

In a deep stockpot, bring to a boil over high heat:

Add:

Cover, weighting the lid to keep in the steam and the lobsters. Steam about 10 minutes for 1 ½-pound lobsters, plus about 3 minutes for each additional pound, until they turn bright red. Remove with tongs. For larger lobsters to be used for salads, hors d’oeuvre, or sauced dishes, plunge them into ice water to arrest further cooking. Serve with:

Provide each person with plenty of napkins, a shell cracker or nutcracker, and a bib. For instructions on how to remove the meat, see here.