• Add an inch of water to a large stock pot then salt and beer and bring to a boil.
• Remove rubber bands from lobster claws and add lobsters, one at a time, head first. Cover tightly.
• When the pot returns to a boil, begin timing. Lobsters should steam for 13 minutes for the first pound and 3 minutes for each additional pound.
• Stir the pot partway through cooking to bring the bottom lobsters to the top.
• When done, remove the lobsters with tongs and pierce the head shells to allow extra water to drain.
• Serve with melted butter (the beer butter from our Roasted Mickeys recipe would be a good choice here).

Using beer in this dish cuts the sweetness of the sauce and leaves a wonderfully, aromatic, full-bodied lobster flavour throughout the meal. Enjoy! Tell us if you liked it using the hashtag #CheersCanada.