Living on Cape Cod and having access to lobster year round is a treat, and I could certainly eat it more often than I do, but that would spoil the experience for me. Lobster is a delicacy and should be treated as such in my book. Whether we are serving it to friends who visit, or I'm preparing it for my family, it's a special event.
My preference is steamed and served with drawn butter, or a homemade mayonnaise for dipping. Mayo was the choice this time around as we had artichokes that needed to be dipped, too.
Wash and trim the tops and cut off a bit of the bottom. Slice them in half, place in a shallow pan with an inch of water and a tbsp of olive oil. When the water boils add a pinch of salt. I steamed mine on the grill where I also cooked the lobster. This avoids having your house smell like a fish market for the next three days. Lots of folks here on the Cape have them steamed at the fish market, and this is a great option especially if you're visiting and don't have the required cooking tools, but I prefer to be in control of the cooking time, so the grill works well for me.
Cook the artichokes for about 25 minutes, or until the the leaves and center are tender. With the baby artichokes you can eat the entire heart as they don't have the prickly center, or choke, like the larger ones. You'll also be able eat almost the entire leaf once you get past the outside layers as they're very tender.
When you have about 15 minutes left on the cooking time for the artichokes place a large pot, filled with about 2 inches of water, on the grill. You can use a vegetable steamer to keep the lobsters out of the water. When the water starts to boil add the lobsters (1.5 lbs each) and allow to steam for about 12 minutes. Rule of thumb is 10 minutes for the first pound and 3 minutes for each additional pound. Remove from the heat and cool for a few minutes before eating. Some say you should kill the lobster before cooking, while others just throw them in the pot. Here's a link on how to kill a lobster. Personally, I think killing them first results in more tender meat, but I understand that for some this is hard to do, so the link above offers a few techniques that might make the process a bit more palatable for those who choose to cook at home.
Sun-dried Tomato and Basil Mayonnaise:
2 Egg yolks (organic)
Juice of 1/2 lemon (add a little more if you like a more intense lemon flavor)
1/3 cup olive oil
4-5 fresh basil leaves
1 tsp sundried-tomato paste
Salt and pepper to taste
Place the egg yolks, lemon juice, basil leaves and tomato paste in a food processor, or blender. Mix well, then with the motor running slowly add the oil until it forms a nice smooth paste. Add salt and pepper to taste.
That first bite reminds me of all the special meals we've shared over the years with family and friends. Surely the pure joy we experience, as we enjoy this gastronomical delight, is what earns lobster it's place of honor at our table.