Boiled or Steamed Lobsters
These lobsters need nothing more than drawn butter and lemons as companions at the table (preferably one covered with newspaper and set with bibs, lobster picks, and nutcrackers). Lobster also has an affinity for fresh herbs, such as tarragon, chervil, and parsley, any of which can be minced and stirred into the melted butter. Of course, some people think the best way to eat lobster is to pile it on a buttered, toasted bun (see recipe). No matter how you plan to enjoy lobster, you’ll need to extract the succulent meat; see the how-to (page 240).
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
To boil Fill a large stockpot three-quarters of the way with cold water. Bring to a rolling boil and then add a generous amount of salt (the water should be very salty, to match the brininess of the ocean; at least 1/2 cup in a 4-gallon pot). Plunge 4 live lobsters, one at a time, headfirst into the water, and cook uncovered until they turn bright red. This will take anywhere from 8 to 14 minutes, depending on their size. Use tongs to remove them from the pot and transfer to a platter. Allow lobsters to rest for several minutes until they are cool enough to handle. Serve with butter and lemon wedges.
Step 2
To steam Fill pot with enough cold water just to reach the bottom of the steaming basket (or an inverted colander). Cover and bring to a boil. Quickly arrange 4 live lobsters in one layer in the basket (or cook in batches). Steam until bright red, 15 to 17 minutes. Use tongs to remove lobsters from pot, then allow to rest for several minutes until they are cool enough to handle.
Ingredients
Step 3
Purchase lobsters no more than a day before you plan to use them. They can be stored, with their claws banded, on moist seaweed (if your fish market provides it) or damp newspaper in an open bag in the refrigerator until you are ready to cook. (To avoid getting pinched, always hold a live lobster by its body, with the claws facing down.)
Step 4
Look for lobsters that are not only alive but lively. Those that are 1 1/2 pounds are ample enough for individual servings. Don’t be surprised by their black or bluish-brown color; they will turn their characteristic red only after cooking.
Equipment
Step 5
A large (at least 4-gallon) stockpot is needed to boil or steam 4 lobsters at once. Or you can use smaller pots to cook lobsters in batches. When steaming lobster, an inverted metal colander is a good substitute for a steamer basket.
