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Steamed Lobster with Drawn Butter
Makes 6 Servings
*6 live lobsters, 1 1/2 to 2 lbs. each
*1/2 lb. (2 sticks) unsalted butter
*3 large lemons, cut into wedges
1Place 2-3 inches of water in a large stockpot or lobster pot equipped with a tight-fitting lid.
2Bring the water quickly to a boil and plunge lobsters head first into the pot and cover. Bring the water back to a rolling boil and steam the lobsters for 20 minutes. Remove the lobsters and rinse briefly under cold water to clean away any foam and to stop the cooking process.
3Place the butter in a small saucepan and melt over medium heat. Remove the saucepan from the heat and let the butter rest, undisturbed, until settled. The milk solids will rise to the top, while the whey will remain at the bottom.
4Skim off the milk solids from the top with a spoon and discard. Simmer butter over low heat until ready to use. Pour the drawn butter into individual serving ramekins being careful to leave the watery liquid at the bottom of the saucepan.
5Serve whole lobsters with drawn butter and lemon wedges.
  • Save the lobster shells to make a fish stock.