STEAMED LOBSTER

Place 4 cups of ice and 4 cups water in a large bowl or cooler and submerge live lobsters for 10–15 minutes to calm them before cooking. This reduces movement and stress.

Chill lobsters

Pour 8 cups of water into the stockpot. Add 2 tablespoons sea salt, 2 bay leaves, and 1 teaspoon black peppercorns. Fit the steamer insert or rack so water doesn't touch the lobster. Bring to a rolling boil over high heat.

Using kitchen tongs, grasp each chilled lobster behind the head and place them headfirst onto the steamer rack. Cover the pot tightly. For lobsters weighing about 1 to 1¼ pounds each, steam 8–10 minutes. For 1¼ to 1½ lb, steam 10–12 minutes. Increase time by about 2 minutes per additional ¼ pound. Start timing when pot returns to a full, rolling boil.

Add and steam lobsters

Lobsters are done when shells are bright red and the tail meat is opaque and firm. If using a thermometer, tail meat should register about 135–140°F (57–60°C). Do not overcook; meat will be rubbery if left too long.

Check doneness

When done, remove lobsters with tongs and transfer to a bowl or platter lined with foil. Tent loosely with foil and let rest 3–5 minutes.

While lobsters rest, melt 4 tablespoons unsalted butter in a small saucepan over low heat or in a microwave-safe dish until just melted. Cut 1 lemon into wedges.

Split the lobster if desired: place lobster on a cutting board, holding the body with one hand and using strong kitchen shears or a chef's knife, cut down the center of the belly to expose the meat. Remove the stomach sac and intestinal vein from the tail and discard. Remove and crack claws with a lobster cracker or heavy knife.

Brush or drizzle melted butter over the meat, squeeze lemon, and sprinkle with 2 tablespoons chopped fresh parsley if using. Serve immediately with extra melted butter and lemon wedges on the side.

Steamed Lobster