For this recipe, you’re going to have to kill a lobster. Do yourself a favor in this regard. Don’t think about it. Don’t consider the lobster, as David Foster Wallace once did. Don’t take a position, ethically speaking. Just act. It will be easier for all involved. And once you do it, the rewards are deep: the sweet, tender meat, for dipping in melted butter and piling onto your plate with potatoes and corn, and the shells, to sauté and simmer into a luxurious stock.
Ingredients
- 1 tablespoon sea salt
- 5 live lobsters (1 1/4 to 1 1/2 pounds each)
- ½ cup (1 stick) butter, melted
- Steamed corn (optional)
- Baked potatoes (optional)
- Nutritional Information
Nutritional analysis per serving (4 servings)
803 calories; 28 grams fat; 15 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams sugars; 129 grams protein; 1051 milligrams cholesterol; 5044 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4
Preparation
- Fill a large lobster pot with 1 inch of water. Stir in the salt, set a rack or large steamer basket in the bottom and bring the water to a boil. Add the lobsters, cover with a tight-fitting lid and return the water to a boil. Once boiling, lower the heat to a gentle boil and steam the lobsters until they are bright red, about 10 minutes. Check doneness by pulling an antenna. If it comes off without resistance, the lobster is done. If not, cook for a few more minutes. Serve with melted butter and, if you choose, corn and potatoes. Remove the meat from the fifth lobster and refrigerate for use later in lobster risotto (recipe here). After eating, reserve the lobster shells for stock (recipe here). Serves 4.
20 minutes
Dining and Cooking