1 whole live lobster (1 pound or more)
2 tablespoons water
Half a lemon and additional lemon quarters(optional)
Lime quarters (optional)
Drawn butter (optional)
Microwavable zippered freezer bag
Turn a microwave to its highest setting. Carefully remove the rubber bands from the lobster’s claws, and place lobster and water into plastic bag. If using, place half lemon on top of the lobster’s head. Cook the lobster for 6 1/2 to 7 minutes for the first pound and one more minute for each additional quarter pound. Let the lobster cool in the microwave for about 10 minutes, then place on a platter and serve with drawn butter and quartered lemons or limes. Serves 1-2 depending on lobster size.
This technique steams the lobster in its own juices and gives it a firm, juicy texture and a delicious briny flavor. It is best done in a microwave oven with a turn table. If you do not wish to see the lobster moving in the first stages of cooking you can freeze it for 20 to 30 minutes to dull its senses so it will move less. Some cooks say this makes the meat more tender as well. The lobster’s liver will turn dark green and stay liquid as opposed to being lighter and firmer as when boiled. Recipe obtained from The New Legal Sea Foods Cookbook by Roger Berkowitz and Jane Doerfer.