1. Boiling: Boiling is a simple and quick method for cooking whole lobsters. Bring a large pot of salted water to a rolling boil, add the live lobsters, and cook for 8-10 minutes per pound. The lobsters are done when their shells turn bright red, and the meat is tender and opaque.
2. Steaming: Steaming is another way to cook whole lobsters, which results in tender and moist meat.
3. Grilling: Grilling imparts a slightly smoky flavor to lobster meat. Split the lobster in half lengthwise, brush the meat with melted butter or oil, and place it shell-side down on a preheated grill. Cook for 5-7 minutes on each side, depending on the size of the lobster, until the meat is opaque and the shell is charred.
4. Broiling: Broiling is an excellent method for cooking lobster tails. Preheat your broiler, split the tails lengthwise, and brush the meat with melted butter or oil. Place the tails on a broiler pan and cook for 5-10 minutes, depending on their size, until the meat is opaque and slightly browned.
5. Baking: Baking is a versatile method that can be used for stuffed lobster, lobster thermidor, a simple baked lobster, or lobster Newburg.
6. Poaching: Poaching in butter or court-bouillon (a flavorful liquid) is an excellent way to cook lobster tails or claw meat.
7. Sautéing: Sautéing is ideal for lobster meat that has been removed from the shell. Heat butter or oil in a skillet over medium heat, add the lobster pieces, and cook for 2-4 minutes, tossing frequently, until the meat is opaque and cooked through.

Remember that regardless of the cooking method, the key to delicious lobster is not to overcook the meat, as it can become tough and rubbery.