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Content: Some experts advocate slipping the lobsters into the freezer to sedate them and then killing them using a chef’s knife before steaming. I tried the knife method, but noticed little difference in the lobster’s movement once added to the pot, so I stuck with sedating alone. ( More about both methods below.) Baked, then boiled: Why one Maine restaurant is sedating lobsters with marijuana smoke
Why not just buy tails? 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.