This is an easy recipe for a late summer backyard feast. Steamed lobster, lemony butter, and a few cold beers: That’s love. Special equipment needed: kitchen shears, tongs, crackers, bibs, and a napkin to wipe your chin.
Cooks' Note
For some, the humane factor comes into cooking live lobsters. If you stick them in the freezer for 10 minutes they will squirm less as you dunk them in boiling water. If you prefer to take a knife and do a quick jab to the lobster’s spinal cord as the means to its end, go right ahead.
