sasquatch: I steam lobsters all the time in a big pot. You don’t really need a dedicated lobster pot, though the spatterware pots are classic and traditional. I’m curious as to whether you’ll be using the knife technique or the freezer technique.
Thanks Christopher. I’m going to McLendon to get a 35qt pot. I grew up in Maine and we used to put the lobsters in head first into a pot of hot steam. They died quickly. Maybe that’s too old school. My parents did the honors. I was looking on craigslist and a guy in Issaquah is selling Maine lobsters at a Issaquah farmer’s market today.
