Steamed Lobsters

NOTE: Because hard-shell lobsters are packed with more meat than soft-shell lobsters, you may want to buy slightly larger lobsters if the shells appear to be soft. Serves four.

INSTRUCTIONS:

Bring about 1 inch of water to boil over high heat in a large soup kettle set up with wire rack, pasta insert, or seaweed bed. Add lobsters, cover, and return water to boil. Reduce heat to medium-high and steam until lobsters are done (see chart on Approximate Steaming Times and Meat Yields). Serve immediately with warm butter and lemon wedges.