There is only one good reason to boil lobsters instead of steaming them: If you are cooking several batches of lobster, the last few batches will be cooking in a lobster stock. Aside from this rare-use case—which is of dubious value—stick with steaming, as it is faster and easier. If desired, freeze the lobsters for 2 hours to sedate them before cooking.

Place in a large heavy pot enough water so the lobsters will be, completely covered when you plunge them in. Add for each quart of water:

Bring the water to a rolling boil. Carefully immerse, head first because of splashing:

Cover, weight the lid, and allow the water to return to a boil. Reduce the heat at once and simmer the lobsters about 8 minutes for 1 ½-pound lobsters, plus about 3 minutes for each additional pound, until they turn bright red. Drain.

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.