Steamed Lobster with Drawn Butter
In New England, where I hail from, there are lively discussions about the best lobster preparation - boiled, steamed, grilled, or stuffed and baked. Boiled is just plain wrong - all your flavor goes into the water. Grilled and baked are ok, but the meat dries a bit and loses its succulence. Steaming is the perfect method, and it is practically foolproof.
When setting your table, be sure to include a big bowl for discarded shells, and separate plates for any side dishes, as the lobsters will give off quite a bit of juice.
Yield 2 servings
Ingredients
2 live lobsters, 1.25 to 1.75 pounds each
6 tablespoons butter
| 1 | In a pot large enough to hold lobsters, pour water to approximately 4 inches in depth. Heat to a rolling boil. |
|
| 2 | Quickly plunge lobsters in headfirst, then cover and cook for 15-18 minutes. |
|
| 3 | Meanwhile, slowly melt butter. Set table with seafood tools - nutcrackers and seafood forks. |
|
| 4 | When ready to serve, snip rubber bands from lobsters' claws and place lobsters on plates. Pour butter into butter warmers or heated ramekins. |
|
| | |
|
