steamed lobster

Lobster

Steam 8 minutes to the pound

Maine cooks vow that lobster is best cooked in sea water, or water as salty as the sea, and as little of it as possible.
A lobster drowned in water is almost certain to lose its flavor.

To steam lobsters properly, you will need a kettle large enough so that it will be half to two thirds full when all the lobsters are in it. Put no more than 2 inches of water in empty kettle and add a good teaspoon of salt for every 2 cups water.
If you can buy fresh seaweed with the lobsters, this is even better. (Fins and Tails in Syracuse sells fresh seaweed with the lobster)  Place seaweed in the  kettle with 2 inches of water. Bring to boil.
When water is rapidly boiling, grab a lobster by its back and snap off the rubber bands that hold its claws shut. Drop the lobster head first into the water. Once all lobster are in the kettle, clap lid on, apologize to the lobsters and boil furiously for 12-15 minutes until lobsters are bright red and a sharp tug on an antenna pulls it off.
To drain lobsters, remove with tongs or turn the kettle into sink.

Put each lobster on its back on a cutting board. Using kitchen shears or a sharp knife, cut through body and down the tail, slicing through the underbelly but not the shell. flex the lobster over the sink and drain. Crack the claws and drain them well.

Melt butter, place melted butter in bowls and let people dip the lobster in butter.

Save the shells for lobster bisque!