Steamed Lobster With Drawn Butter
Ingredients
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- 8 cups water
- 2 tbsp kosher salt
- 4 live lobster – 1.25–1.5 pounds each
- 8 ounces unsalted butter
- lemon – cut into wedges (for serving)
Instructions
1. Place the live lobster in the freezer for 15 minutes to gently chill and calm them while you set up the pot. Fill a large pot with 8 cups water, add the kosher salt, and fit a steamer rack or basket so the lobsters sit above the water line. Cover and bring to a rolling boil over high heat.
2. While the pot heats, make the drawn butter. Melt the unsalted butter in a small saucepan over very low heat until it fully liquefies and the milk solids separate, 5–7 minutes. Skim off the foam, then slowly pour the clear butter into a warm serving cup, leaving the milky solids behind. Keep warm over very low heat or in a warm spot.
3. When the water is boiling hard, remove the rubber bands from the lobster claws using tongs. Working carefully, place the lobsters headfirst onto the steamer rack in a single layer. Cover immediately.
4. Steam the lobsters for 12–14 minutes for 1.25–1.5-pound lobsters. If your lobsters are larger, add 2–3 minutes for each additional 0.5 pound. If the pot is crowded, rotate the lobsters halfway through for even cooking, or steam in batches rather than stacking.
5. Check doneness: shells should be bright red, the thick antennae should pull out with a firm tug, the tail meat opaque and just set, and an instant-read thermometer inserted into the thickest part of the tail should read 135–140°F (57–60°C).
6. Transfer lobsters to a platter and rest 5 minutes to allow juices to settle. Twist off the claws, knuckles, and tail. Crack the shells and remove the meat; split the tail and remove the vein. Reserve tomalley or roe only if you enjoy it.
7. Serve immediately with the warm drawn butter and lemon wedges.
Steamed lobster with drawn butter is a New England icon, prized for its pure, sweet flavor and unadorned presentation. Steaming preserves more of the lobster’s natural salinity and tenderness than boiling, while still cooking quickly and evenly. Drawn butter—traditionally a clarified butter—provides rich, silky dipping without masking the briny, delicate meat.
At summer shore shacks and family tables alike, the ritual is as beloved as the taste: cracking claws, pulling out perfect tail medallions, and dipping them into warm butter with a squeeze of lemon. The technique is straightforward but benefits from care with time and temperature. When done properly, the result is clean and luxurious, a celebration of exceptional seafood and simple cooking.