Steam, if you can.
Less water used as mentioned above. Water becomes steam at 100 C, or 212 F, and cooks quicker (at least in our experience) than the big boiling-up pot.
A few months ago we steam-cooked 9 lobster tails one night that were split with shears, and steamed with potatoes, corn, butter, and lemon in less than 20 minutes. All in one heavy oval alu-core stainless steamer, using 1 cup or less of water. The taste is better, more intense, and not washed out by boiling.
Fantastic !