Steamed Lobster

TinyArtist

Steamed Lobster

4-6 live lobsters, at least 1 1/4 lbs (560 g) each
1/4 lb (110 g) butter, melted
2-3 Tbs (30-45 ml) lemon juice
Lemon wedges for garnish

Place the lobsters in the freezer for about 10 minutes to numb them - some people prefer to kill them by splitting the head between the eyes with a sharp knife before placing them in the pot. Put about 1 inch (3 cm) of salted water in a large pot - use clean seawater if you have access to it. Bring the water to a boil and add the lobsters. Return to the boil and simmer tightly covered until done: 10 minutes for 1 lb lobsters; 13 minutes for 1 1/4 lb lobsters; 15 minutes for 1 1/2 lb lobsters; 18 minutes for 2 lb lobsters. The lobsters are done when they're bright red in color and when the antennae can be removed with a sharp tug. If in doubt, tear one of the tails from the lobster - it is done if the exposed flesh is opaque with no translucency. Meanwhile, combine the melted butter and lemon juice and place into small bowls. Transfer the lobsters to serving plates and serve with lemon butter and lemon wedges. Serves 4 to 6.