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1
Set up a collapsible steamer in a very large pot.
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2
Pour in a good inch of water and bring to a boil.
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3
Lower the lobster into the pot, on top of the steamer; slap on the lid and hold it there for the first minute or so of cooking, to keep the lobster firmly in place.
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4
Meanwhile, melt the butter slowly in a small pot, and squeeze in as much lemon juice as you like.
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5
Keep warm.
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6
After 10 minutes of cooking, remove the lobster with tongs, and let the water drip back into the pot.
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7
Place on a big plate, with the melted butter in a small cup alongside.
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8
If you dont have lobster-eating equipment, look in your toolbox for something to crack the tough shells, or use a nutcracker.
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9
I use poultry shears to cut through the middle from head to tail, so I can break the body open and get at the meat.
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10
Dip each bite into the melted butter, and relish the delectable sweet, sea-scented flavor.
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11
And be sure to spoon out the tomalley, now greenish in color and creamy in texture, and glorious to eat.
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12
Return the shells to the broth, and cook together for about 15 minutes, adding a little more water.
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13
Youll now have a fine broth to use in any fish soup, or for the base of a New England Bouillabaisse (page 91).
