- 2 sticks unsalted butter
- Finely grated zest and juice of 2 lemons
- 8 large lemon thyme sprigs
- 1/4 cup kosher salt, plus more for seasoning
- 2 quarts water
- 2 pounds seaweed or 4 large heads of romaine, large outer leaves only
- Eight 1 1/2-pound lobsters
- In a small saucepan, combine the butter, lemon zest, lemon juice and lemon thyme and melt the butter slowly over low heat. Season lightly with salt, cover and set aside.
- In each of 2 large pots, bring 1 quart of water to a boil. Add 2 tablespoons of the salt and enough seaweed to each pot to form a bed that rises above the water. Arrange half of the lobsters in each pot on top of the seaweed. Cover and steam over high heat until the lobsters are bright red all over, 8 to 10 minutes.
- Transfer the lobsters to a platter. Reheat the butter and discard the thyme sprigs. Serve the lobsters with the butter for dipping.
The lemon thyme butter can be refrigerated overnight. Reheat gently.
Spain's central Rueda region is known for its white wines made from the local grape Verdejo. They tend to be minerally, with bold citrusy fruit, and they're fantastic with richer seafood, like lobster.