- Half cup of Extra Virgin Olive Oil
- 1/4 cup of finely chopped garlic
- 1/4 cup of fresh, chopped basil
- 1/4 cup of fresh, chopped chives
- 1/4 cup of finely chopped thyme
- 1/4 cup of fresh, chopped oregano
- 1/2 cup of fresh, chopped parsley
In a large stock pot(will probably need a 24qt for 4 lobsters of this size, heat oil to medium high, add the garlic and begin sauteeing it, lowering the heat to medium.
Sautee for about 5 minutes over medium heat then add about a half inch of water (or white wine, or a combination of both), turn heat to high and bring to a boil.
The lobsters are meant to steam, not boil.
I know alot of people will get squeamish at this part but hey, top of the food chain, baby!
Take live lobsters, break off claws and knuckles.
Use a lobster cracker to crack the claws enough so that you can break it with your hand once cooked.
Add claws and knuckles to pot.
Break off tail and add to pot.
Add body to pot. Repeat with the rest of the lobsters.
Sprinkle chopped basil, chives, thyme, oregano and parsley over the lobster in the pot.
Cover pot and steam at medium high for about 20-22 minutes.
Remove from heat and mix the lobster parts and herbs around.
You can put all of it out in large bowls or serve each person a complete lobster (body, 2 claws/knucles, tail)
You'll really only need the crackers for the knuckles.
The claws are partially cracked and should be able to be cracked by hand.
With steamed lobster, you can generally pull the tail right out of it's shell with a fork.
And importantly, don't overlook the meat in the body.
It's a bit of work to get to but it's the sweetest meat of the lobster because it's not used in a muscular sense, the way the tail, claws, etc are.
The herbs flavor the lobster wonderfully and trust me on this, you don't even need butter for dipping (although I usually do anyway!)