In a large canning pot or stockpot, boil 2-3 inches of water with 1 T. salt. Drop the lobsters in head first and boil again. Time for 15 minutes for small lobsters ( 1 1/4 to 1 1/2 lb.). Add 5 minutes and more for larger lobsters.
This was advice from Robert and Reba Alden when Ross and I lived in Massachusetts in the mid-eighties and could get lobsters (small ones) in the supermarket for $2.99 a pound!
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