"When boiling lobster, how do you tell when it's done? Is there a rough estimate of cooking time (eg: time/ounce, etc...)?
In my comment, I referred to the CookingIssues write-up on Giant Lobsters. The site went down, so it was impossible to get the 'conclusions'. The site is back up again, in a way, so here it is:
“Do you normally get 20 pound lobsters?” I asked him. “Yep,” he replied, “we sell ‘em all the time.”
I decided that the lobster shouldn’t be cooked whole.
I convinced the shop owner to cook the lobster for 8 minutes in his steamer and then plunge the lobster into ice water to halt the cooking.
The body meat didn’t seem set enough to remove, so I cut the body in half.
I bagged [ziploc] everything in butter. I cooked the body for 12 minutes, the knuckle meat for nine, the tail and claw meat for eight, and the leg meat for five.
Note that only the whole lobster weight is given and that the body was cooked together with the shell.