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Lobster Meat

Active time 45 mins
Total time 1 hr

Makes 8 cups

This recipe goes with: Brown Butter Lobster Rolls


  • 2 tablespoons white vinegar
  • 4 (1 1/4-lb.) live Maine lobsters

How to Make It

  1. Fill a large bowl halfway with ice. Fill a large stockpot with water to a depth of 2 inches. Add vinegar to stockpot, and bring to a boil over high. Place lobsters in stockpot (in batches, if necessary); cover and steam until shells are bright red, about 12 minutes. Using tongs, transfer lobsters to ice bath. Let stand until completely cool, 2 to 3 minutes.

  2. Snap off claws, knuckles, and tails. Remove the meat, and tear into bite-size pieces. (You should have about 8 cups of meat.)

Eventide Oyster Co., Portland, ME