- 4 live lobsters, ¾-2 lbs
- ½ lb unsalted butter
- 4 wooden skewers
Choose a pot with a tight-fitting lid that is large enough to fit the lobsters with room for the steam to circulate around them. Wrap the lid tightly with a kitchen towel. Place a steamer basket or an upturned colander in the pot, and pour in cold water to a depth of about 2 inches. Cover and bring to a boil.
Meanwhile, put the lobsters on a cutting board. Place the tip of a large, heavy knife at the cross marks on the back of a lobster’s head. In one quick motion cut down through the head to the cutting board. Repeat with the remaining lobsters. Slip a wooden skewer through the length of the tail to keep the tails straight and ensure even cooking.
When the water is boiling, quickly add the lobsters to the pot and cover. Steam the lobsters, shaking the pot occasionally, until cooked through, about 8 min for ¾-1 lb lobster; about 10 mins for 1- 1 ¼ lb lobster: about 11 min for 1 ½-2 lb lobster.
Drawn Butter: Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute. Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into several small ramekins, taking care not include the watery liquid in the bottom of the pan. Yield: about 1 cup