Based on reviews and other recipes, I pulled together various modifications. Had three 5 oz lobsters. Added 2 tsp crab boil to water. Cut back of shell w/scissors lengthwise down middle, but did not butterfly. I inserted wood skewers lengthwise through lobster. This kept them from curling/turning over while steaming. The cut shell made it easier to remove shell and eat while still hot. Removed the thin digestive track ("vein")along length of the back. Loved the clarified butter. Steamed lobsters for 7 minutes. Perfect and tender. However, my lobsters were quite cold from defrosting, and the steam was low. In the future, when they are at room temp and with better steam, I will try 6 min. We saved the shells and steaming water in slow cooker and let cook 4 hrs on low. Smells amazing and am anxious to make a seafood chowder with this base. Thanks to Nancy and all who gave suggestions. I did consider putting lemon and garlic (love them) in the steaming water, but I enjoyed the pure flavor of lobster meat. Will not add them in future.
Was this review helpful?
0 users found this review helpful
Based on reviews and other recipes, I pulled together various modifications. Had three 5 oz...