Steamed Lobster With Herb Butter

Fill a large pot with tight-fitting lid with 2" cold water. Generously season water with kosher salt and bring to a boil. Working with one of 6 (1¼–1½ lb.) whole live lobsters at a time, place the tip of a chef’s knife behind the lobster’s eyes, right below where the claws meet the body, and firmly press the knife down toward the head in one motion cutting all the way through the lobster (watch food director Chris Morocco dispatch a lobster here). Repeat process with the remaining lobsters. Cooking in two or more batches, if needed, depending on the size of your pot, refreshing the water as needed, and maintaining a rolling boil, add lobsters to the pot headfirst. Place the lid on, and cook lobsters until bright red and tails start to curve slightly, about 11 minutes. (If you do not want to pre-kill your lobsters, alternatively, add live lobsters directly to the pot.)

Meanwhile, melt 1 cup (2 sticks) unsalted butter in a small saucepan over medium heat. Remove from heat and add 2 tsp. fresh lemon juice, and 1 Tbsp. chopped herbs such as fresh Italian parsley, chives, or basil. Taste and add kosher salt and freshly ground black pepper as needed.

Serve steamed lobsters with warm herb butter and lemon wedges (if using).