In a large soup or canning pot, bring the water to a boil. (Ours took nearly 40 minutes to boil) Mix in the salt.

Once your salt water is boiling, grab the lobster by the tail-end of the body cavity and plunge it, head first, into the bubbling water. (This will kill the lobster instantly, but be prepared for the lobster to flop around a bit in the pot from nerve spasms.)

Cover the pot and once the water comes to a full boil again cook the lobster for 6-8 minutes per pound. (Poundage is per lobster, not total lobster poundage in the pot.) The lobster is done when the shell color has changed from dark brown to bright red. (A trick to tell if your lobster is done is to pull on one of the antenna. If it pops off easily, you're good to go!)

Remove the lobster from the water and serve with melted butter, if desired. Cole slaw, roasted potatoes, and boiled corn also make a nice addition to the meal.