Ingredients:

1/4 cup salt
4 (1 1/2-pound) lobsters

Methods:

1. Pour water into a large stockpot according to this formula: 1 gallon for the first pound of lobster and 1 additional quart for each additional pound.
2. Bring to a rolling boil and add salt.
3. Add lobsters, head first, one at a time and quickly cover. Boil for about 11 minutes from the time the water returns to a boil. Meat should be opaque and firm or 140°F when an instant-read thermometer is inserted into the tail meat.
4. Drain well and serve.

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Ingredients:

8 lobster tails, cooked
2 cups dry bread crumbs
1/2 pound butter
2 teaspoons Worcestershire sauce
1/8 teaspoon salt

Methods:

1. Preheat oven to 325°F.
2. Remove the meat from the cooked lobster tails and combine with dry bread crumbs, butter, Worcestershire sauce and salt.Fill the tails with the stuffing. Place in a foil lined baking pan and bring the edges of the foil over the tails.
3. Bake 50 minutes serve hot.

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