Twin Steamed New England Lobsters Recipe

Prepare lobsters

Place live lobsters in the refrigerator or a cooler for 20–30 minutes to chill and calm before cooking. This makes handling easier and is a humane practice.

Select a large stockpot with a fitted steamer insert or a tight-fitting lid. Add 6 cups water, 1 cup white wine (optional), 2 tablespoons sea salt, 1 bay leaf and 6 peppercorns. Bring to a rolling boil over high heat.

When liquid is boiling vigorously, grasp each chilled lobster firmly by the body and quickly place headfirst into the pot (this keeps the lobster moving down and is standard professional practice). Cover pot immediately.

Steam for 8–10 minutes for 1 to 1 1/4 lb lobsters, 10–12 minutes for 1 1/4 to 1 1/2 lb. Because these are twin lobsters, start timing when the pot returns to a full boil. For two medium lobsters (about 1–1.25 lb each), steam 9–10 minutes. The shells will turn bright red and the meat will be opaque and firm.

Remove lobsters using tongs and place on a tray to rest for 2 minutes (carryover cooking will be slight). Reserve 1/2 cup of the steaming liquid if you want to use it to flavor the mussels or to warm the butter.

While lobsters steam, melt 6 tablespoons unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Do not allow to brown. Stir in 1 tablespoon fresh lemon juice, 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Keep warm (set over the pot with steaming liquid off the heat or in a warm place).

If serving mussels: in a separate wide skillet or shallow pot, melt 1 tablespoon butter over medium heat and add 1 teaspoon minced garlic. Sauté briefly (30 seconds) until fragrant.

Add 1 cup water or white wine and bring to a simmer. Add cleaned mussels, cover, and steam until shells open, about 4–6 minutes. Discard any mussels that do not open. Toss with 1 tablespoon chopped parsley and spoon pan liquid over them.

If serving the salad: in a medium bowl combine 4 cups mixed salad greens, halved cherry tomatoes, 1 cup sliced cucumber and 2 tablespoons thinly sliced red onion.

In a small bowl whisk 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Drizzle over salad and toss gently just before serving.

To serve lobsters: using kitchen shears or lobster crackers and a small fork, split the tail and crack the claws and knuckles for easier eating. Arrange each lobster on a plate with lemon wedges and a ramekin of the warm melted butter.

If mussels were chosen, place a portion alongside the lobster and spoon some of the mussel cooking liquid over the mussels. If the salad was chosen, serve it on the side chilled.

Garnish with chopped parsley if desired. Serve immediately while butter and shellfish are warm.