On Apr 18, 11:29*am, 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?

I buy live lobsters quite often. I can get them at our Chinese
supermarkets in San Jose for $6.99 for a small one and $8.99 for a
medium one. I steam them. I allow only 4-5 minutes for the small and
about 6-7 minutes for the large. Next time I may try even less
steaming time. And I immediately shove it in the freezer or ice water
for a minute or two to stop it from overcooking in the shell. If you
cook them any longer, they become rubbery.