Lobsters are invertebrates and have a hard protective exoskeleton.Fresh Steamed Lobster
- 2 lobsters (1 lb/450 g each)
- 1/2 cup (125 mL) melted butter
- 1 lemon, sliced in wedges romaine leaves, as garnish parsley sprigs, as garnish
Use a steamer pot or place a vegetable steamer in an appropriately sized pot with enough water to cover the bottom of the steamer by 1 inch (2.5 cm). Bring the water to a hard boil, place lobsters in the steamer and cover. Cooking time will vary depending on the size of the lobsters, but a 1-pound (0.5-kg) lobster is cooked in 15 minutes.
When cooked, remove the lobster from the pot and briefly cool under cold water. For ease of eating, crack the lobster in the kitchen: place the lobster upside down; take a cleaver and place the point at the beginning of the tail; slice down the middle, breaking right through the outer shell. With the lobster still on its back, bring the cleaver sharply down on each claw and twist sideways, forcing the claw shell apart.
For presentation, put two romaine leaves on a plate and place the lobster on top, with the front covering the stems of the romaine. Between the claws place a small bowl of melted butter. Position two lemon wedges where the claws join the body and parsley sprigs between the lemons and along the cut made in the tail. Take a paper towel dipped in a small amount of the melted butter and rub over the lobster shell.
Bon appetit!
Serves 2.
