Kippy Young, the Maine lobsterman who gave us this recipe, advised us to boil the lobsters in seawater, but salted water works just as well.
Yield: serves 4
- <sup>1</sup>⁄<sub>2</sub> lb. butter
- 4 live medium Maine lobsters
- 4 lemons, halved
- Melt butter in a small saucepan. Set aside. When milk solids have settled, pour off drawn butter into a serving dish.
- Bring a large pot of salted water to a boil. Plunge in lobsters; cook for 5 minutes per pound. Drain; allow to cool a bit. Serve with drawn butter and lemon halves.
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