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There is no better way to enjoy lobster than to steam it and dip the meat in melted butter. To make the process a little easier, we’ve included a step-by-step photo tutorial showing how to crack and clean your lobster. Then, if you do want to dress it up, you can use the meat in Lobster Scrambled Eggs with Caviar and Crème Fraîche, our Lobster Risotto recipe, or simple (but certainly no less delicious) Lobster Rolls.
Special equipment: Because shelling lobsters is a messy business, we recommend putting paper or plastic lobster bibs, damp hand towels, and napkins on the table. Seafood crackers are useful, too, though a heavy mallet will also do the trick.
Game plan: You can cook as many lobsters at once as will comfortably fit in the pot. While there’s debate about whether there’s a humane way to kill anything, and even whether lobsters feel pain, if you don’t wish to steam them alive, get advice from the Chowhound community about how to kill a lobster if you want to do so before steaming it.
This dish was featured as part of our Valentine’s Day All-Star Recipes.
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