In article >,
Mark Thorson > wrote:

> 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?

Until they turn bright red.
Same goes for live crabs, which I cook more frequently than Lobsters. ;-)
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