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Lobsters are about 30 percent meat by weight, so go for the slightly larger 1 1/2-pound ones, and plan for about two lobsters per person for the weekend. Look for lobsters from Maine, which are harvested sustainably. Standard 12-quart stockpots hold only three to four lobsters, so use a 16-quart pot, like the Le Creuset Lobster Stockpot ($160, lecreuset.com), which holds six to eight.

Mary-Frances Heck
July 2018

Gallery

Credit: Victor Protasio

Recipe Summary

total:
1 hr 10 mins
Yield:
6 (with lefrovers)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 2 inches of water to a boil in a 16-quart stockpot over high. Add 3 ears corn in a single layer, and top with 6 lobsters. Cover and steam until lobster shells are bright red and you can distinctly smell cooked lobster in the air, 14 to 16 minutes. Remove cooked lobsters and corn to a rimmed baking sheet. Return the water to a boil, and repeat with remaining 3 ears corn and 6 lobsters. Serve lobster tails, crusher claws, and corn with melted salted butter.

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Notes

Save shells and legs for stock. Save knuckles and pincer claws for lobster rolls.

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