We love lobsters. Who doesn’t? Whenever we buy fresh lobsters, I always go with steaming or boiling with minimum seasoning. It is the best way to taste lobster’s natural flavors.
5 quarts cold water
4 to 5 tablespoon sea salt
Butter dipping sauce：
3 to 4 tablespoons butter
3 to 4 cloves of garlic
freshly ground black pepper
salt to taste
Clean the lobsters.
Fill a large cast iron pot with water. Add sea salt. Heat over high heat until it boils.
One lobster is 1.5 pounds. It needs 8 to 9 minutes boiling time. The other one is smaller, about 1.2 pounds. So it needs to boil for 6 to 7 minutes.
Add the bigger one first.
One and half minutes later, add the smaller one.
Heat a small cast iron skillet over medium low heat. Add butter.
Peel and mince the garlic gloves. Add it to the pan, along with freshly ground black pepper and salt.
30 seconds to 1 minute later, remove the skillet from heat. Transfer the garlic butter sauce into a small dipping bowl.
The lobsters are ready too.
The black plate is actually a pizza plate.
He hates to deal with whole lobster. Fine, I will do it.
Twist the tail off. With a pair of sharp scissors, cut it open and reveal the lobster meat inside.
Sprinkle with lemon juice. Dip in the butter sauce.
With a nut cracker, crack open the claws.
Dip in the butter sauce too. The fondue/ butter warmer can keep the butter warm the whole dinner time.
Why does the same lobster look so much smaller in his hand? O(∩_∩)O~