Cook’s Recipe: Lobster

Growing up on the coast of New England, I ended up eating far more lobster than anyone ever should. But what makes them great is how easy they are to cook. This isn’t so much a recipe though since there are only two ingredients: water and lobster.

Sure, some people are squeamish about putting live lobsters into a pot, but you know what? You probably eat plenty of meat and that’s even worse. And as someone who grew up on a farm, I can say that.

Steamed Lobster

2 – 4 Lobsters (usually around 1.25 to 1.5 pounds)

A giant pot with a lid

Put enough water into your pot so there is about two inches of water in it. Bring it to a roiling boil over high heat. Once boiling, put the live lobsters into the pot and close the lid. Be sure to cut off the rubber bands before putting them in, otherwise they end up tasting rubbery.

Leave the lobsters in the pot. The general rule of thumb is to let the lobsters cook for 10 minutes for the first pound once the water has returned to a boil, and then an additional 2 minutes each half a pound. You can tell a lobster is done when you grab it by the antenna, if it comes off, the lobster should be ready!

Serve them when they’re still hot and be sure to have extra napkins and crushers if they’re hard shells.

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