Lobster is Maine’s crowning glory, the stunning jewel in its seafood crown. Among the countless ways to enjoy eating lobster—as an hors d’oeuvre tidbit on a pick; composed into a gorgeous summer salad; heaped into a butter-grilled roll; simmered in a stew; stuffed back into its beautiful red shell and baked—probably the most spectacular is the utterly straightforward, basic steamed Maine lobster with melted butter. It has everything: It feels opulent, yet is essentially simple; it’s glamorous, yet hands-on and primitive; it’s photo-op beautiful at the beginning of the meal and satisfyingly messy at the end. Above all, a perfectly steamed lobster has an incomparable taste: briny-sweet, rich, leaving the flavor of the sea and summer on the tongue.

Simple Steamed Maine Lobster
Brooke Dojny, Dishing Up Maine

1½ Tablespoons salt
4 live lobsters, at least 1¼ pounds each
½ cup (1 stick) butter, melted
1-2 Tablespoons cider vinegar, white wine vinegar, or lemon juice

Fill a large (4-5 gallon) kettle or two smaller pots with about 1½ inches of water. Add the salt to the water and bring to a boil. Meanwhile, as an optional step, place the lobsters in the freezer for 15 minutes.

Grasp the lobsters around their middle and plunge them head first into the pot. Immediately cover the pot and return to a boil. Reduce the heat to medium and steam until the lobsters are done, approximately 10 minutes per pound. When fully cooked, the lobsters are bright red, and a sharp tug on one of the antennae pulls it out readily. If in doubt, break one of the lobsters apart where the body meets the tail. The meat should be creamy white, with no translucence.

Remove the lobsters from the pot with tongs and transfer to a colander in the sink. Place on plates and serve as-is, or, if desired, perform either of the following refinements: Use the tip of a small knife to punch a hole between the lobster’s eyes and hold it over the sink to drain off excess liquid. Place the lobster on its back on a cutting board and use a large knife to split the lobster down through the underside and drain.

Divide the melted butter into two small bowls and add the vinegar, if desired, to one or both of the bowls.

Note: While the vinegar or lemon juice addition is not classic, I like the way it balances out the richness of both butter and lobster meat.

Serves 4.

Brooke Dojny is the author of several cookbooks including Dishing Up Maine.