I am cooking lobster tonight and have had problems timing it in the past. The problem is that all the advice I read says to add the lobster, and then "return the water to a boil", then cook for 8-10 minutes or so. Well last time I sat there waiting for the water to return to a boil with my stove on high, and it took forever to do so - I ended up taking the lobster out before the water ever returned to a boil, and it was already quite overdone. My cheap apartment stove just doesn't seem to have much power. Is there some other way I can time/judge the doneness, or should I just resort to steaming?
Thanks - my first post here, I hope it's in the right forum.