A steamed lobster is a superb dish that adds a touch of style to any table. This is a lovely clean metod of cooking a lobster and is ready in minutes without overpoweringthe delicate flavour and texture. A delicacy that is worth every penny. Lobster and butter are the only ingredients needed – anything else is just wrong. If you are unhappy with handling live lobster, your fishmonger can prepare them for you. Steaming allows the lobster to cook gently with adding any unwanted flavours. Steamed Lobster is ideal when using a sauce or part of a simple salad with a dressing.
- 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. Check the notes for cooking times.
- 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.