Steamed Lobsters

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This is an uninformed recipe! Firstly, 10 min. is not enough to steam several 1 lb. lobsters in a home setting! 20 min to boil, 25 to thirty to steam. "Roe" is not "eggs"! Try pre-eggs! If you have a lobster with eggs, (berried, it is illegal,and the eggs would be on the outside! Also, (roe is bright red to orange. Additionally, there was no mention of the "tamale", or the green liver which is to die for? And lastly, to get the tail meat out easily, bend back the tail fans until they break off, then use your finger to push the tail meat out.

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Good recipe although I've never had a problem of uneven cooking in the tail, nor have I had to split their heads. Matter of preference, I guess. I especially like the Coral Butter. Further hints for getting ALL the meat: backwards-chew the tail fins (think artichoke leaves roll the 8 legs with a rolling pin, wine or beer bottle or whatever, towards the open end. Meat should slide right out if you're using the right amount of pressure... Split open the body lengthwise top-to-bottom and pick out the meat especially around the "knuckle" areas where the legs were attached. With these additional steps, I usually get enough for a generous lobster roll or maybe two depending on the size of the lobster.

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THIS IS SOME GOOD EATING FOOD

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this is an excellent recipe for beginners. Answers all of your questions.