Steamed Lobster

Recipe & Food Styling Mari Loewen. Photography Jerry Grajewski.


2 (1-pound) premium lobsters

Coarse salt


Place lobster in large stockpot, with 2 inches water and a generous amount of salt. Bring to boil and cover with a lid; cook for 10-12 minutes. Remove from heat and allow to cool slightly before removing meat from the shell. Serve with melted clarified butter.

Note: To shell lobster, we remove the tail first, by twisting it off the body. Cut down the inside of the shell and remove the tail meat whole. We pull off the claws, separating the knuckle from the larger piece. To remove the claw meat, remove the small lower claw joint, crack the shell near the base using the back of your knife and pull out the claw whole. The knuckle can be cracked and the meat removed as well. The meat can be removed from the legs by placing them individually on a cutting board and using a rolling pin to "roll" out the meat.