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Bring the water a boil and add the lobsters, head first. Reheat the water to boiling, then reduce the heat to medium. Cover the pot and simmer the lobsters until they turn bright red, about 15 minutes for four 1 1/2-pound lobsters. When done, remove with tongs and place the lobsters in a colander to drain. 4 Of 12. To remove the meat from a cooked lobster, first break off the claws and legs.
Once your lobsters are in the pot, quickly cover it and wait for the water to return to a boil. When it does, count off 15 or 20 minutes, depending on their size. A normal 1.5-pound lobster takes 15 minutes to cook once the pot returns to a boil. If you are worried about them not being fully cooked, let them boil a bit longer. Undercooked lobster is nasty. Overcooked lobster can get rubbery, but you really have to boil the heck out of lobster to get there.