"Mark Thorson" > wrote in message ...
| Janet Bostwick wrote:
| >
| > I don't really know anything about crayfish except what I saw just recently
| > on TV. The crayfish were boiled in salted water that was liberally seasoned
| > with hot peppers and then the critters were allowed to hang out in the broth
| > for awhile. So, I would think that you chose a decent method.
|
| They turned out very well. I'm thinking of
| trying the same technique on a Maine lobster.
| It's been ages since I had one, and this might
| be just the thing to get me to try it again.
| I think I would extend the cooking time, however.
| Anybody here boil Maine lobsters frequently?
| How long is long enough?

Per my bible on cooking lobsters:
http://www.newenglandcooking.com/cookingguide.html
"Boil lobster for 10 minutes per pound, for the first pound.
Add 3 minutes per pound for each additional pound thereafter.
For example, a 2-pound lobster should boil for l3 minutes and a
1 ½-pound lobster should boil for 1l ½ minutes."

pavane