Steamed lobster recipe


Bob Blumer
June 25, 2010 7:26PM (UTC)

(Serves 6)

Ingredients

  • 1 teaspoon salt
  • 6 live lobsters, 1-1/4 pounds each (select the liveliest ones)

Directions

  1. Pour 3 cups of water into a large stockpot with a vegetable steamer. Add the salt and bring to a boil. (A large pot should accommodate up to 6 lobsters. For servings of more than 6, use a second pot.)
  2. Drop the live lobsters head-first into the pot, cover tightly and say 10 Hail Marys. Steam for 8 to 10 minutes per pound (12 minutes should be perfect for 1-1/4-pound lobsters).
  3. The lobsters will be a deep red color when done. To double-check doneness, pull off one of the walking legs. If it comes away easily, it is done.
  4. Remove lobsters from the pot. Turn each lobster upside down and make a cut through the shell down the middle of the entire tail. Serve immediately.
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Bob Blumer

Bob Blumer (aka the Surreal Gourmet) hosts his own program on the Food Channel.
The Surreal Gourmet's Web Site is located at http://surrealgourmet.com.

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