The method described here is considered by the RSPCA to be the most humane way to cook lobster and certainly results in deliciously tender and juicy flesh. When we are cooking lobster we judge by colour, but if you are uneasy about that allow 15 minutes for the first 450 g and 10 minutes per 450 g after that.
Cover the lobsters or crayfish with lukewarm salted water (
Slice the carrot and onion and put with the fresh water, wine, herbs and peppercorns into a stainless steel saucepan and bring to the boil; replace the lobsters and cover with a tight-fitting lid. Steam them until they change colour to bright red, and remove them from the pot. Strain the cooking liquid and reserve for a sauce.
© 2001 Darina Allen. All rights reserved.