Steamed Lobster Recipe

Remove lobster from refrigeration just before cooking. Rinse potatoes under cold water to remove dirt; leave skins on. Bring a large pot of water to a gentle boil for potatoes and a separate large pot with a fitted steamer basket (or a stockpot with a rack) ready for steaming the lobster.

Boil potatoes

Place potatoes in the pot of boiling salted water (use 1 tablespoon salt per 8 cups water). Boil until fork-tender, 12–18 minutes depending on potato size. Drain, return to pot, add 2 tablespoons unsalted butter and toss gently to coat. Keep warm.

Fill the steamer pot with 8 cups water, add 2 tablespoons sea salt, the bay leaf and peppercorns. Bring to a robust simmer over high heat with the steamer basket or rack in place so the lobster will sit above the water.

Holding the lobster by the body, place it headfirst into the steamer basket (this is the most humane method). Cover the pot and start timing when steam begins again at the lid.

Steam cooking times for a 1 1/4 lb (approx 570 g) lobster: 12–14 minutes. Steam until the shell is bright red and the tail meat is opaque and firm. If cooking more than one lobster, add 3–4 minutes per additional lobster.

Using tongs or heavy gloves, remove lobster to a cutting board and let rest 2–3 minutes before splitting or serving whole. The internal temperature of the thickest part of tail should read at least 140°F (60°C) when done.

While lobster steams, melt 6 tablespoons unsalted butter in a small saucepan over low heat. As soon as the butter melts, skim foam if you want clarified-style drawn butter (optional). Keep the butter warm but do not boil.

Stir in 1 tablespoon fresh lemon juice and 1 teaspoon salt. Taste and add white or black pepper if desired. Transfer to a small warmed serving dish.

Split the lobster in half lengthwise if you prefer easier eating: place belly-side down and use a sharp chef's knife or kitchen shears to cut from head through tail. Crack claws with a nutcracker or lobster cracker and remove meat. Arrange lobster halves or whole lobster on warmed plates with buttered potatoes.

Garnish potatoes and lobster with chopped parsley and serve lemon wedges and drawn butter on the side for dipping. Serve immediately.