We favor steaming (instead of boiling) because it results in a more tender lobster. You don’t need to have a special pot for it, you just need a large one (or two if you are cooking a lot of lobsters; make sure they fit comfortably) that can be tightly fitted with a lid. A steamer rack keeps the lobsters from getting charred on the bottom of the pot, but it’s not crucial. If you don’t have one, use a vegetable steamer instead.
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Excerpted from How to Celebrate Everything by Jenny Rosenstrach. Published by Ballantine Books, a division of Penguin Random House. ©2016 Jenny Rosenstrach, photography by Chelsea Cavanaugh.