I've always loved lobster, but had never prepared it myself. What a thrill to learn the mysteries surrounding this delicious little crustacean! My friends Judith and Kevin taught me the finer points of making a lobster dinner at home.
At the market Jim called in our order for 3 lobsters to be caught and delivered to us by the next morning.
This is Chris handing us three beauties the next morning. (Just love a man who appreciates good cooking with quality ingredients! Not to mention he didn't laugh at me when I jumped out of my skin when the bag moved.)
Remove rubber bands securing the lobsters' claws and rinse. I find it was easier not making eye contact. There's something just wrong about being introduced to dinner while it's still crawling around in your sink.
Judith says the trick to making good lobster is never letting it touch the water. She has a large steamer pot, much like a double boiler with holes. For us landlocked folks who don't want to invest in a special pot for steaming lobsters, a vegetable steamer basket set in a large dutch oven should work, too.
Looking good. Dinner is nearly ready.
Remove meat from the claws and tail. Dip in garlic butter. Enjoy!!! Pin It