Steamed Lobster with Drawn Butter

Method

• Steamed Lobster with Drawn Butter: Step-by-Step Method
• Fill a large stockpot with water, about 3 inches deep, and add 1 tablespoon salt, 1/2 bunch thyme, 4 bay leaves, and juice from 2 lemons (reserve remaining lemons for serving)
• Set a steaming rack or basket above the water line in the pot
• Bring the water and aromatics to a rolling boil, then reduce to a vigorous simmer
• Rinse live lobsters under cold running water to remove any sand or debris
• Using tongs, place the lobsters headfirst onto the steaming rack in a single layer; avoid crowding (work in batches if needed)
• Cover the pot tightly with the lid
• Steam lobsters for 14–16 minutes, or until the shells are bright red and the tail meat is opaque (add ~2 minutes for each additional 1/2 lb over 2 lbs)
• While the lobsters steam, slice remaining lemons into wedges for garnish and serving
• In a small saucepan, melt 2 sticks unsalted butter over very low heat until fully liquefied
• Skim and discard any white foam that rises to the top of the butter to clarify it
• Stir 1 tablespoon chopped parsley and 1 tablespoon chopped basil into the clarified butter; keep warm
• Once lobsters are cooked, remove them carefully from the pot and let rest briefly
• Using kitchen shears or lobster crackers, split the tails and claws for easy access to the meat
• Arrange steamed lobster pieces neatly on each plate or platter; serve with lemon wedges
• Place the herbed drawn butter in small ramekins or dipping bowls alongside the lobster
• Garnish with extra chopped herbs if desired; serve immediately while hot