Description
Whether on the stovetop or over an open fire outdoors, gentle steaming is the key to the most tender and flavorful lobster meat. And because you don't have to bring a huge pot of water to a boil, steamed lobster is much faster than boiled lobster. You will need a large pot such as a stockpot or canning kettle. A trivet or steaming basket helps keep the lobsters out of the water but is not necessary.
Ingredients
- 2 live lobsters (about 1 1/4 to 1 1/2 pounds each)
- 1 tablespoon salt
- 1/2 cup melted salted butter
- 1 medium lemon (cut into wedges), optional
Directions
- Gather the ingredients.
- Place a trivet or steaming basket in a large stockpot and add 1 1/2 to 2 inches of water and the salt.
- Bring the water to a full boil. Grasp a lobster around the abdomen, behind the claws, and lower it into the pot, head-first. Put the second lobster in the pot. Immediately cover the pot and let the lobsters steam for about 10 minutes for 1-pound lobsters, 12 minutes for 1 1/4 pound lobsters, or 14 minutes for 1 1/2-pound lobsters. Increase another 2 minutes for every 1/4-pound over 1 1/2 pounds.
- Remove the lobsters with tongs and let them stand for 5 minutes before cracking. Serve the lobsters with melted butter and lemon wedges, if desired.
