Thank you so much for posting this recipe, it's simple and makes perfectly cooked lobsters. The natural taste of fresh lobster is divine all by itself and doesn't need Martha Stewart meddling with it! I normally buy lobsters freshly cooked, but they had a big sale on the live ones and weren't expecting any to remain to be cooked by the store. I can remember my parents steaming lobsters in a pot with water and seaweed but I couldn't see myself running to the shore to get some this time of year! Plus I wasn't quite sure how long to cook them for, other than that they had to turn red before they're done. It was great to be able to come here and find a nice simple way to make them. Just delicious.
My husband and I have never tried to boil our own lobsters. Thank you for posting a recipe that is simple and something two novices could do without any trouble at all. Your how to eat instructions were helpful as well. The lobster meat was succulent and a true guilty pleasure. Thanks Barbara Mooers.
This recipe is all mapped out...no mistakes. We cooked them outside on a big turkey cooker. Easy. I will look for this again.
Recommend throwing the lobster in ice cold water immediately upon taking out of boiling water/steam process as all the heat trapped in the shell keeps cooking the lobster. This will result in overcooked meat and possibly rubbery in texture.
THE one and only way to cook lobster!! Excellent.
Why people want to pay $15+ per lb for lobster and cover the flavor of lobster with $.25 worth of bay leaves and thyme is beyond me. Having grown up in Maine and practically weaned on lobster, Aroostookâ€™s recipe is the only way to cook lobster. Save the Old Bay for crab...
I must say this indeed the best way to enjoy a taste of the sea. If you love garlic taste and/or lemon taste with seafood. Then go ahead add a clove of garlic to the melted butter or drizzel a few drops of "fresh" lemon juice to it.
Excellent. PLEASE PEOPLE, don't just melt the butter, but make it DRAWN butter. Google it, or look it up here. But basically you want to heat the butter until it seperates. Skim off the foamy layer, let the milk and water settle to the bottom. Carefully pour the golden liquid into a serving bowl without pouring in the settled water or milk. It will make all the difference.
Exactly the way we love it. Clean and sweet. The only other thing the I do is put a little lemon in the melted butter. Adds a little twist but does not overpower the lobster.
First time I have had lobster since moving to Costa Rica. This was excellent. I used to broil the tails with butter. This was my first time with a whole lobster and they (had company) came out perfect. Had to use pliers to crack them but what the heck use what works.