To tell you the truth I prefer it steamed. Less water infiltrates the shell. More water inside means more mess when you open them up and loss of flavor. To see how to steam a lobster click here.

If you go on vacation in the northeast you'll find that it's much, much cheaper to cook your own lobster than buying it at a restaurant. That's particularly true this past year (2012) and this year (2013) because the price of lobster in Maine is down and you can find it for as little as $3.50 a pound.

Of course you'll have to be staying somewhere with a kitchen and you'll find that a lot of the time it's cheaper to rent a house than stay in a hotel for a week. Rent a house or stay in a bed and breakfast. In a pinch stay in a hotel with kitchenettes, but sometimes they don't have a lot of cookware so you'll have to bring your own. Most cottages, cabins, and house rentals will have a stockpile of pots and pans from the owners and left by previous renters. Previous renters often leave a decent selection of spices as well, but you'll still need to bring some of your own or pick some up at the nearest market.

Step 1: What You'll Need

Lobster, of course. We happened to be staying in a cottage where the owners living within site of the place and the owner's brother is a lobsterman. We got our lobster cheaper than at any market or lobster pound. I don't know how you'd track one of these people down without this connection. I suppose you could go down to one of the docks and ask around. The lobstermen (and women, let's not be sexist) would probably jump at a chance to get a higher price per pound than they get from lobster pounds, markets, and restaurants . . . more for them, less for you, screw the middlemen (and women, let's not be sexist).

You'll also need spices.

Olive Oil or butter
An old bay style spice mix is cliche tradition . . . we had a generic that I like to call Faux Bay.

And a big ass pot to cook them in.

A gas stove is nice to have. Electrics take a LOOOOOONG time to bring 2 or 3 gallons to boil.

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