Steamed Maine Lobster with Drawn Butter

Ingredients

• 4 live hard-shell lobsters, 1 1/4 to 1 1/2 lb each
• 2 tbsp kosher salt
• 1 cup water
• 1 cup unsalted butter
• 2 lemons, cut into wedges

Before you cook

• Keep the lobsters cold and covered with damp newspaper until the moment they go into the pot.
• Set out a lobster cracker, a small fork, and a bowl for shells at each place.
• Cut the lemons into wedges.

Steps

1. Pour the water into a very large stockpot and stir in the kosher salt.
2. Set a steamer rack in the pot and bring the water to a hard boil over high heat.
3. Lower the lobsters into the pot headfirst, one at a time, and cover tightly.
4. Steam for 12 minutes for 1 1/4-pound lobsters, or 14 minutes for 1 1/2-pound lobsters, counting from the moment the lid goes on.
5. Melt the butter slowly in a small saucepan over low heat without stirring it.
6. Skim the white foam off the surface of the butter and pour the clear golden fat into small dishes, leaving the milky solids behind in the pan.
7. Check a lobster by pulling off a small leg, which should come away easily, and by looking for bright red shell and firm white meat at the tail joint.
8. Lift the lobsters out with tongs and let them drain for a minute over the sink.
9. Serve each lobster whole with drawn butter and lemon wedges alongside.