You generally boil lobster for about 7–12 minutes for a typical 1–1.5 lb lobster, starting the timer once the water returns to a full boil, and adding a couple of minutes for each additional half‑pound.

Quick Scoop

Simple timing guide

  • 1 lb lobster: about 7–8 minutes in boiling water.
  • 1.25 lb lobster: about 8–10 minutes.
  • 1.5 lb lobster: about 9–12 minutes.
  • 2 lb lobster: about 11–15 minutes.
  • Bigger lobsters (3–5 lb): can take 20–35 minutes; the larger the lobster, the more the time climbs.

Always start timing once the water comes back to a rolling boil after you add the lobster, not when you first turn on the heat.

How to check if it’s done

  • Shell is bright red, but don’t rely on color alone, especially for big lobsters.
  • Meat in the tail is opaque white, not translucent or jelly‑like, and feels firm, not rubbery.
  • Internal temp in the thickest part of the tail is about 135–140°F (57–60°C) if you use a thermometer.

A quick “home cook” trick: crack where the tail meets the body on one lobster; if the meat there is still translucent, pop it back in for another minute or two.

A quick mini‑story to remember it

Think of a 1‑pound “birthday” lobster that just wants a short spa day: about 7–8 minutes in a bubbling, salty bath and it’s ready.

Each extra half‑pound is another couple of minutes in the pot, until the meat turns from shy, glassy translucence to confident, opaque white.

If you’re ever torn between slightly under and slightly over, pull the lobster a bit early; you can always finish the meat gently in butter, but you can’t undo overcooking.

TL;DR: Boil a 1–1.5 lb lobster about 7–12 minutes from the moment the water returns to a full boil, adding a bit more time for larger lobsters, and stop when the tail meat is opaque, firm, and around 135–140°F.

Information gathered from public forums or data available on the internet and portrayed here.