Steamed Lobster with Drawn Butter

To make it easy for your guests to eat lobsters, crack them before serving. First pull off the claws and knuckles and detach the tail from the body. Pull off the legs and reserve. Place the claws on a board and, using a hammer or mallet, tap the shells and extract the meat in pieces as large as possible. Discard the shells. Using scissors, cut down the middle of the underside of the tail, spread the shell open and extract the tail meat in one piece. Slice and arrange on individual plates in a decorative fashion.
Average Customer Rating:
4 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Steamed Lobster with Drawn Butter
Review 1 for Steamed Lobster with Drawn Butter
4 out of 5
4 out of 5
Ridgewood, NJ
April 30, 2010
Would You Recommend? Yes
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Perfect Recipe for the Beach House
April 30, 2010
This was the perfect recipe to go to when we had two friends show up unexpectedly at the shore house. With easy to follow instructions, the recipe read well and produced fantastic results. What a wonderful celebratory meal me had. The lobsters were cooked to perfection - not overdone at all! Now I know that 15 minutes is perfect timing for 1 1/2 lb. lobsters. I especially appreciated the tip for handling live lobsters - not everyone knows that they need to breathe!