Steamed Lobster with Lemon Thyme Butter

By ctaubenheim

Seaweed is great to use when steaming lobster so it doesn't become submerged in the water. If seaweed isn't available, use large leaves of romaine or even just use a metal colander to keep the lobsters raised.

Ingredients

• 2 sticks unsalted butter
• finely grated zest and juice of 2 lemons
• 8 large lemon thyme sprigs
• 1/4 cup kosher salt, plus more for seasoning
• 2 qts water
• 2 lbs seaweed or 4 large heads of romaine, large outer leaves only
• 8 1.5 lb lobsters

Preparation

Step 1

In a saucepan, combine the butter with the lemon zest, lemon juice and lemon thyme and melt the butter slowly over low heat. Season the butter lightly with salt, cover the pan and set aside. In each of 2 large pots, bring 1 qt of the water to a boil. Add 2 Tbsp of the salt and enough seaweed to each pot to form a bed that rises above the water. Arrange half of the lobsters in each pot on top of the seaweed. Cover and steam over high heat until the lobsters are bright red all over, 8 to 10 minutes. Transfer the lobsters to a platter. Reheat the butter and discard the thyme. Serve the lobsters with the butter for dipping.
MAKE AHEAD: The lemon thyme butter can be refrigerated overnight. Reheat gently.