Lobster

I can hardly believe that we have been living in New England for almost 12 years and I have never posted our lobster dinners!!!
Here on the Cape, as in all coastal New England States, lobster is a big deal. You can have it any way you want. Every restaurant, big or small, claims to have the best Lobsta Roll!
We buy our lobsters in Sandwich, at Joe's Lobster Mart, where Cape Cod Canal meets the bay. Seafood there is the absolute freshest and you can see the boats unloading at the back of the store. A bit out of the way for us but really worth it!
At our house, however, "lobsta" is steamed and served with melted butter and a wedge of lemon, for some! Wicked delicious!!!!

Steamed Lobster

Serves 4


4 lobsters (we usually get the 2 1/4 - 2 1/2 lb beasts!)
3 Tbsp Old Bay Seasoning
6 Tbsp butter
One lemon (optional)

Tools needed:
* Large claw crackers, or nut crackers
* Skinny picks to get the meat out of the legs
* Patience!!!



In a very large pot (we have a 18-qt "lobster pot"), boil about 3 quarts of water. Add the Old bay seasoning.

Add the live lobsters, head down and cover. Still on high heat, cook the lobsters for about 10 to 15 minutes. The shell should turn a bright red/orange. When done, transfer to a serving platter, or serving bowl. This dish will be used for discarded shells.

While the lobsters are cooking, melt the butter and divide in four small bowls, for dipping.

You are now ready to dig in!!! Bon Appetit!