Steamed Fresh Lobster for Lobster Rolls

1. 1
   Fill a large 12- to 16-quart stockpot with 2 inches of water, add 2 tablespoons coarse salt, and bring to a rolling boil over high heat.
2. 2
   Carefully snip and remove the rubber bands from the lobster claws using kitchen shears just before cooking.
3. 3
   Using sturdy tongs, lower the live lobsters headfirst into the boiling pot one at a time and cover tightly with the lid.
4. 4
   Steam 1 1/4-pound lobsters for 10 to 12 minutes (or 12 to 14 minutes for 1 1/2-pound lobsters) until shells turn bright vivid red.⏱ 12 min
5. 5
   While lobsters steam, prepare a large bowl filled with cold water and ice cubes.
6. 6
   Transfer steamed lobsters immediately into the ice bath with tongs to halt cooking and lock in tender texture.
7. 7
   Let lobsters chill in the ice bath for 5 minutes until cool enough to handle comfortably.⏱ 5 min
8. 8
   Twist off the large claws, crack them open with kitchen shears or a lobster cracker, and slide out the claw and knuckle meat.
9. 9
   Twist off the tail, cut down the center underside with kitchen shears, and pop out the entire tail meat.
10. 10
    Pat the picked claw, knuckle, and tail meat thoroughly dry with paper towels before chopping for your lobster roll filling.