Steamed Lobster with Butter Sauce Two Ways

Preparation info
  • Makes


    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

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.