Instructions

1. Add an inch of water to a large stock pot then salt and beer and bring to a boil.
2.Remove rubber bands from lobster claws and add lobsters, one at a time, head first. Cover tightly.
3.When the pot returns to a boil, begin timing. Lobsters should steam for 13 minutes for the first pound and
3 minutes for each additional pound.
4.Stir the pot partway through cooking to bring the bottom lobsters to the top.
5.When done, remove the lobsters with tongs and pierce the head shells to allow extra water to drain.
6.Serve with melted butter (the beer butter from our Roasted Mickeys recipe would be a good choice here).
Using beer in this dish cuts the sweetness of the sauce and leaves a wonderfully, aromatic, full-bodied lobster flavour
throughout the meal. Enjoy! Tell us if you liked it using the hashtag #CheersCanada.