Name: Steamed Lobster with Butter Sauce Two Ways
Yield: Makes 2 Servings
Ingredients: 5 tablespoons unsalted butter; 2 tablespoons snipped fresh chives; 2 live lobsters (1½ pounds each); 1 lemon, halved; pinch of coarse (kosher) salt or sea salt and fresh ground black pepper; Coarse (kosher) salt or sea salt; Fresh lemon juice, to taste; Juice of ½ lemon; 2 tablespoons heavy cream (optional); 5 tablespoons cold unsalted butter, cut into pieces; ½ cup dry white wine; 2 tablespoons red wine vinegar; 1 shallot, finely chopped

Preparation info

Makes
2
Servings

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

This is certainly one of life’s indulgences. As a small boy, I had a book with a picture of a lobster—I was terrified of it. It took me quite a few years before I could bring myself to eat one of those creatures. Boy, did I not know what I was missing! Then, when I ran a restaurant on Martha’s Vineyard with David Ricketts, I found I wasn’t so happy having to kill several dozen lobsters every night, to order.