Steamed Lobster with Drawn Butter
- 3 Tbs. coarse salt, plus more, to taste
- 4 small live lobsters, 1 1⁄4 lb. each, or
2 large live lobsters, 2 1⁄2 lb. each
- 4 sticks unsalted butter
- 3 lemons, halved
- 4 crisp lettuce leaves
- 1 tomato, sliced
Meanwhile, in a small saucepan over low heat, melt the butter. Divide among 4 ramekins or small bowls. Squeeze a few drops of lemon juice from 2 of the lemon halves into each container of melted butter and add a sprinkle of salt.
Using tongs, transfer the lobsters to the sink and rinse them under cold running water to stop the cooking.
If using small lobsters, serve them whole. If using large lobsters, halve each lobster by cutting through the underside of the shell from head to tail. Alternatively, crack the lobsters and remove their meat. Place each whole lobster, half lobster or one-fourth of the lobster meat on an individual plate accompanied by a ramekin of melted butter.
Garnish each plate with a lettuce leaf, a slice or two of tomato and a lemon half. If serving whole or halved lobsters, be sure there are lobster or nut crackers and lobster picks for everyone. Serves 4.
Note: Lobsters should show signs of life either in the fish tank or on ice before you purchase them. Once you get the lobsters home, store them in the refrigerator surrounded by damp newspaper or seaweed in an open bag so that they can breathe.