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Content: I read in Cook’s Illustrated that tails that were cooked immediately after butcheringhave better texture and taste than tails cooked 4 hours or more after butchering. My experimentation bore that out. Fresher makes a big difference when it comes to lobster. Besides, with a whole lobster, you get the delicious claw meat, too. Story continues below advertisement
Steamed Lobster
If you have a typical stockpot (8 quarts), you will likely be able to cook only two 1 1/2-pound lobsters at a time. For even cooking, it is important not to crowd the lobsters in the pot. Ingredients
4 live lobsters (1 1/4 to 1 1/2 pounds each)
1/2 cup (1 stick) unsalted butter, melted
Lemon, for serving (optional)
Step 1
In a large, tall stock pot with a tightfitting lid, add about 1 to 2 inches of water. Add a rack or steamer basket to the pot, if using. Bring the water to a boil over high heat. Advertisement
Add two lobsters, more if the pot is large enough, then cover the pot and return the water to a boil.