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BackstoryHere's one we make every 4th of July. I'm going to base it on four 1 1/2 pounders but you would adjust it accordingly.
- 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!)
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