Live New England lobsters steamed in salted water until bright red and tender, served whole with melted butter and lemon. The classic summer shore dinner; serves 4.
Steaming is the way most New Englanders cook lobster at home: it is gentler than boiling, keeps the meat tender and less waterlogged, and needs only a big pot with a couple of inches of salted water.
Plan on one 1 1/4- to 1 1/2-pound lobster per person, and time it by weight. Cook lobsters the day you buy them, while they are still lively.
Ingredients
Lobsters
4 live lobsters (1 1/4 to 1 1/2 pounds each)
2 tablespoons kosher salt (or use clean seawater)
For serving
1/2 cup butter, melted
2 lemons, cut into wedges
Instructions
Set up the pot. Pour 2 inches of water into a very large pot, add the salt, set a steamer rack in the bottom if you have one, and bring to a hard boil over high heat.
Add the lobsters. Lift the lobsters in headfirst, one at a time, using tongs. Cover tightly and start timing when the steam returns.
Steam. Steam 10 to 12 minutes for 1 1/4-pound lobsters, 12 to 14 minutes for 1 1/2-pound lobsters (about 15 to 18 minutes for 2 pounds). Swap them top to bottom halfway through if the pot is crowded.
Check doneness. The shells should be bright red all over, and the meat where the tail meets the body should be white and opaque, not translucent, or read 140°F on an instant-read thermometer.
Serve. Lift out the lobsters, let them drain a minute, and serve hot with melted butter and lemon wedges, plus crackers and picks for the claws.
Nutrition per serving (estimated)
340Calories
4 gCarbohydrates
1 gFiber
3 gNet carbs
26 gProtein
24 gFat
Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.
