A gourmet is a person who is knowledgeable in fine food and drink.
The number of lobsters to be boiled determines the minimum kettle size. The water should fill the pot one-half to not more than two-thirds full. Bring water to a rolling boil over high heat. Place lobsters, head first, into the pot, completely submerging them.
Cover the pot tightly and return to a boil as quickly as possible. When water boils, begin counting the time. Regulate the heat to prevent water from boiling over, but be sure to keep the liquid boiling throughout the cooking time.
Boil a 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 13 minutes and a 1-1/2 pound lobster should boil for 11-1/2 minutes.
Note: These times are for hard shell lobsters; if cooking new shell lobsters, reduce boiling or steaming time by 3 minutes. When the antennae pull out easily, the lobsters are done.
Source: Maine Lobster Promotion Council
How to eat Lobster
1. Put on the bib. (Water can squirt at the least expected moment, not to mention that you will feel years younger.)
2. Twist off the claws.
3. Crack each claw and knuckle with a nutcracker, pliers, knife or rock. Remove the meat.
4. Separate the tail from the body and break off the tail flippers. There's a morsel of meat in each flipper, too!
5. Insert a fork and push the tail meat out in one piece. Remove and discard the black vein that runs the entire length of the tail meat.
6. Separate the shell of the body from the underside by pulling them apart. Discard the green substance called the tomalley.
7. Open the underside of the body by cracking it apart in the middle, with the small walking legs on either side. Lobster meat lies in the four pockets, or joints, where the small walking legs are attached. The walking legs also contain excellent meat that can be removed by biting down on the leg and squeezing the meat out with your teeth.
8. Use the wet napkins to clean up.