Single Steamed New England Lobster Recipe

Prepare pot

Select a large stockpot with a fitted lid and a steaming rack or basket that holds the lobster above the liquid. Add 4 cups water, 1 cup white wine (optional for flavor), 1 tablespoon coarse salt and 1 bay leaf to the pot.

Bring to boil

Cover and bring the liquid to a rolling boil over high heat.

Humanely place lobster

Grip the live lobster behind the head. Quickly place the lobster headfirst into the boiling liquid (this is the commonly accepted humane method). Cover immediately.

Steam time

Reduce heat to maintain a vigorous simmer with the lid on. Steam the lobster 10–12 minutes for a 1–1¼ lb lobster. Add ~3 minutes for each additional ½ lb. The shell will turn bright red and tail meat will be opaque and firm when done.

Rest and cool slightly

Remove the lobster with tongs and transfer to a cutting board or platter. Let rest 3–4 minutes until cool enough to handle but still hot for serving.

Optional carve

Using kitchen shears or a heavy knife, split the lobster in half lengthwise for easier access to the meat: cut through the head, down the back, and through the tail. Crack claws and knuckles with a lobster cracker or heavy knife to expose meat.

While the lobster rests, melt 4 tablespoons unsalted butter in a small saucepan over low heat until just melted; avoid browning. Stir in 1/2 lemon (juice only), 1 teaspoon finely chopped parsley, and 1/4 teaspoon salt. Keep warm for serving.

If guest selects mussels: In a separate large skillet or saucepan, melt 1 tablespoon butter over medium heat. Add 1/2 shallot (finely chopped) and 1 teaspoon minced garlic; sauté 1–2 minutes until fragrant but not browned.

Add 1/4 cup white wine and bring to a simmer. Add the cleaned mussels, cover, and steam 4–6 minutes, shaking the pan occasionally, until shells open. Discard any mussels that do not open. Toss with chopped parsley and serve alongside the lobster and drawn butter.

If guest selects the salad: In a bowl combine 2 cups mixed salad greens, 4 halved cherry tomatoes, 1/4 sliced cucumber, and 1 teaspoon thinly sliced red onion.

Whisk together 1 teaspoon olive oil, 1/2 teaspoon red wine vinegar, 1/8 teaspoon salt and 1/8 teaspoon black pepper; toss lightly with the greens just before serving. Plate the salad beside the lobster.

Arrange the steamed lobster (halved or whole) on a warm plate. Place a small bowl of drawn butter and lemon wedges at the side. Add the chosen accompaniment (steamed mussels or garden salad). Provide nutcrackers or lobster picks, extra napkins, and a small bowl for shells.