The number of lobster to be steamed at one time determines the necessary size of your pot.
- Pour 2 inches of seawater or fresh water into a pot.
- Over high heat, bring water to an energetic boil. If not using seawater, after the water comes to a boil, add one-quarter cup of salt to the fresh water. Some cooks use a steaming rack on the bottom of the pot to hold the lobsters above the water.
- With a sharp knife, sever the vertebrae at the base of the neck, but leave the head attached to the body. Place lobsters in the pot, cover tightly. When the water returns to an energetic boil, turn the heat down to a gentle rolling boil and start counting the time.
- Be careful not to over cook, which is all too common and makes the meat tougher. We like juicy lobster meat, so we steam 9 minutes for the first pound. Add 4 minutes for each additional pound. For example, a fresh Succulent Lobster weighing one and one-half pounds, we would steam for 11 minutes. Another gauge of preparedness we use is by the antennae. When they pull out easily, our Succulent Lobster is ready to eat.
- Serve with melted butter and lemon wedges. In any season, a 1 1/2-pound Succulent Lobster, with fresh vegetables, a salad, and bread make a wonderful meal for an average person.
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