- Yield: 2 cups cooked meat
- Prep: 5 mins
- Steam: 8 mins to 12 mins
- In a large, lidded stockpot fitted with a steamer, bring 2 inches of water to a boil. Add two 1 1/4 lb lobsters (see Note below for Lobster Prep) and cover pot. Steam until shells are bright red, 8 to 12 minutes. Remove to a large bowl. If serving chilled, add ice and water and cool until cold to the touch. If serving warm, let lobsters rest in bowl until cool enough to handle. To remove meat from shells, hold tail in one hand and body in the other and twist tail away from you at the same time as you twist body toward you. Remove meat from tail, then claws, arms and knuckles. Small kitchen shears and skewers or lobster picks are helpful.
- Lobster Prep: Place lobster on a cutting board and brace its body with your non-dominant hand. Insert the tip of a chef's knife into the head of the lobster about 1/2 inch behind the eyes. Swiftly cut straight down through head of lobster. Cook as desired.