When I tried this recipe, I only had two lobsters on hand. Still I steamed them in about 1 inch of salted water as directed, and I was quite pleased with the result. It's easy. Almost too easy. Steamed Lobster 4 (1 1/4-pound) lobsters 1 tablespoon salt Fill the bottom of a part large enough to hold the lobsters with a good inch of water. Add the salt. Cover and bring to a boil. Add the lobsters and cover. Cook 1 1/2-pound lobsters, or less, for about 15 minutes, until they are bright red. Add 2 to 3 minutes for every 1/4 pound increase in weight; that is steam 2-pound lobsters for 20 minutes, 2 1/2-pound lobsters for 25. (All of this assumes that the water continues to boil as you add lobsters; if you are cooking more lobsters or you leave the lid off for more than 30 seconds or so, ad a couple of minutes to the cooking time.) Serve with clarified butter and lemon wedges. Makes 4 servings. (Or 1, if you're hungry like me.) Adapted from "Joy of Cooking"