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.
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
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