Sunday, June 10, 2012

Steamed Lobster

If you love lobster and hate killing the creatures, steamed lobster might be for you. They go into the pot  alive so the cook is spared the  horror of killing them. Son and daughter-in-law came to dinner on Tuesday night, and I decided to try lobster again i n hopes that this time they would eat it. This time was definitely more successful.  We  had a hilarious dinner cracking shells, trying to crack shells, passing the lobster cracker back and forth and, in son's case, getting up to crack other peoples' lobsters because they are tough little buggers. There was one heartstopping moment when just after we had  put the lobsters in the pot, one reached up its claw and stuck it out of the pot. Unfortunately, it expired and withdrew the claw before we could capture it on film.
The recipe is simplicity in itself. Try to get lobsters between 1 and one half and two pounds in weight. Put them in the refrigerator. Don't forget the melted butter.

Steamed Lobster

Use a kettle large enough to hold all the lobsters to be cooked. Add one inch of water to the bottom of the kettle and bring to a rolling boil.  Add the lobster, head down, and cover closely.    Cook twelve minutes for one-and-one-quarter pound to one-and-one-half pound  lobster; fifteen  minutes for two pound lobsters;  twenty minutes for three-pound lobsters and so on.                                                                                                    

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