Steamed Lobster
Yield
2 servingsPrep
15 minCook
20 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
water
|
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
lemon
sliced |
|
| 2 | each |
lobsters
live, pegged, 1.5 pounds each |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
water
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
lemon
sliced |
|
| 2 | each |
lobsters
live, pegged, 1.5 pounds each |
*
|
Directions
In a deep, 3-quart, heat-resistant, non-metallic casserole place water, salt and lemon.
Heat, uncovered, in Microwave Oven 3 minutes or until water boils.
Place live lobsters, head first, into boiling water: this will render them immobile.
Heat, covered, in Microwave Oven 12 minutes.
Let stand, covered, 4 minutes to finish cooking.
Drain.
With a sharp, heavy knife, split tail.
If meat is still translucent in center, heat, covered, about 1 minute longer or until meat is opaque.
Continue to cut up the center towards the head.
Remove the stomach and the intestinal tract.
The green liver and the red roe are considered to be delicacies.
