N.s Whole Steamed Lobster Recipe

Prepare steaming liquid

Fill a large stockpot with 6 quarts of water and add 2 tablespoons of sea salt. Bring to a rolling boil over high heat with a tight-fitting lid.

Humanely handle lobster

Keep the lobster chilled until ready to cook. To humanely dispatch just before cooking: place the lobster in the freezer for 10–15 minutes to sedate, or position it head-first into the boiling water.

Steam the lobster

If using a steamer basket, add 2 inches of water and bring to a boil. Place the lobster head-first into the pot (or into the steamer basket), cover, and steam: for a 1.25 lb lobster steam for 9–11 minutes. If fully submerged in boiling water, boil 6–8 minutes. Start timing when the pot returns to a boil/steam resumption.

Check for doneness and rest

Lobster is done when shell is bright red and internal temperature reaches 140–145°F (60–63°C). Tail meat should be opaque and springy. Remove the lobster with tongs and transfer to a plate; let rest 2–3 minutes.

Finish and serve

Split the lobster in half lengthwise with a heavy chef's knife or kitchen shears (optional) to make eating easier. Melt 4 tablespoons unsalted butter and squeeze fresh lemon over the lobster meat. Garnish with chopped parsley if using.

Cook potatoes: place 1 lb small potatoes in a saucepan and cover with cold water. Add a pinch of salt, bring to a boil, then simmer until fork-tender, about 12–15 minutes depending on size. Drain and cool slightly; when warm, peel if desired and cut into 1/2-inch pieces.

Combine dressing and mix: in a bowl whisk together 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, 1 teaspoon salt and 1 teaspoon black pepper. Fold in 2 tablespoons diced celery and 1 tablespoon sliced green onion. Add warm potatoes and gently toss to coat. Adjust seasoning to taste and refrigerate until service; potato salad can be served slightly warm or chilled.

Prepare vegetables: thinly shred 2 cups green cabbage and grate 1/2 cup carrot. Place in a mixing bowl.

Make dressing: whisk together 2 tablespoons mayonnaise, 2 teaspoons apple cider vinegar, 1 teaspoon sugar, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth.

Toss and chill: pour dressing over shredded cabbage and carrot, toss until evenly coated. Refrigerate at least 20–30 minutes to let flavors meld before serving.

Plate the lobster with a scoop of potato salad and a portion of coleslaw. Arrange lemon wedges on the plate and serve melted butter warm for dipping.

Recommended service: provide nutcracker or lobster crackers and a small fork, napkins. Enjoy immediately while lobster is hot and salads are cool.