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This basic technique can be used in any recipe calling for steamed lobster. For a sweeter broth, add a slpash of dry sherry, for a spicier one add one garlic clove and a sprinkle of chili pepper flakes.
Four 1- to 1 1/4-pound lobsters
4 cups or more of water
1 tablespoon sea salt
Melted butter and lemon for garnish
1. Fill a large lobster pot or stockpot with enough water to cover the bottom by two inches. Add salt and bring to a boil.
2. Add lobster head first** and steam, tightly covered for 12 minutes. Remove the pot from the heat, and allow to cool, still covered for 10 minutes before draining and cooling in a colander.
Yield: Serves four.
**You may place lobsters in freezer for 10 to 12 minutes before cooking in order to immobilize them.
