2 live or pre-cooked and flash-frozen lobsters, preferably over one pound each;
6 cups water;
1/4 cup beer (or white wine, if you prefer it);
1 tbsp. sea salt;
a sprig of each fresh basil and dill;
1 lemon wedge;
1 teaspoon brown sugar.
Recipe: Combine all the ingredients for steaming the lobster in a large saucepan and bring to a boil. Insert the steaming rack into the saucepan. Place the lobster over the rack and cover with a lid. Steam for 10 minutes or until ready. It usually takes ten minutes for 1 lb. lobster or 14 minutes for 1.5 lb. When the lobster is done the shell should be bright red like the one from the picture. Serve with drawn butter.
I served the lobster for this photo with Brussels sprouts, asparagus, carrot and ginger puree, broccoli, two kinds of potato, lemon, yellow baby tomato and star fruit. Cooking tip: When steaming four or more lobsters at the same time you will need to double the water and use a larger pot, otherwise the temperature will drop significantly when you add them at the same time.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.