You don't have to start with six lobsters to make this recipe. Scale it up or down to however many lobsters you want to cook.
If you prefer to serve your lobster chilled, use tongs to remove the shellfish from the boiling water and immediately transfer them to a large bowl filled with ice water.
Leftover lobster meat is luxurious and surprisingly versatile: Fold pieces of the steamed lobster tail into a comforting lobster shepherd's pie, or toss bite-size pieces into seafood chowder.
Combine diced lobster with celery, mayonnaise, lemon juice, and chives to make Maine-inspired lobster rolls (if you can't find New England-style split hot dog buns, standard-issue hot dog buns will do).
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