Lobster Meat

1. 1

   Fill a large bowl halfway with ice. Fill a large stockpot with water to a depth of 2 inches. Add vinegar to stockpot, and bring to a boil over high. Place lobsters in stockpot (in batches, if necessary); cover and steam until shells are bright red, about 12 minutes. Using tongs, transfer lobsters to ice bath. Let stand until completely cool, 2 to 3 minutes.

2. 2

   Snap off claws, knuckles, and tails. Remove the meat, and tear into bite-size pieces. (You should have about 8 cups of meat.)

* Per serving · 4 servings · Values may vary.

No additional tips available.