Because lobster can be pricey, I decided to cut it with some shrimp. The result was spectacular.
For fresh lobsters (about five 1- to 2-lb. lobsters will yield 1 pound of meat): Fill a large pot three-quarters full of salted water (about a tablespoon per quart of water) and bring to a boil. Submerge lobsters completely – you may have to cook in shifts – and cover. Cook approximately 18 minutes (more for larger lobsters), until shell is red. Drain, cool, remove meat from shell and cut into chunks.