So all this talk of lobster mad me purchase all the fixins for a lobster feast last night. As I mentioned, I'm a boil guy, but had to try steaming last night.

I sauteed for a second some shallot and garlic, added a sauvignon blanc and some water. In the steam basket was potatoes covered in Old Bay and fresh corn. When they were almost done I added a layer of steamers. Unfortunately the lobsters would no longer fit so I emptied the basket and ate steamers while the lobsters cooked. Slightly tragic was forgetting to spoon out some dipping broth, but not a real big deal.

The lobster, though, while had a good flavor, was very salty. Also, I feel the flavor of the lobster is so delicate that even the light broth is too much. I loved it for everything else, but I'll stick with boiling the sea bug.