FROM:
http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2003/12/24/FDGJU3QL1P1.DTL
". . . We set out to secure the best way to cook a lobster: boil, steam or -- microwave.
Microwave, you say? Hear me out. On a recent trip to Boston, Chronicle Food staffers heard Roger Berkowitz, third-generation owner of Legal Sea Foods, the monolith fish seller and restaurant chain, say that the best way to cook lobster is by microwave.
We rolled our eyes. Berkowitz is not a chef, so what does he know? Still, he's the head of one of the largest seafood companies in the country and, on further thinking, he made sense. Microwaving means lobster effectively steams in its own container (the shell) and in its own juices.
We had to try it.
We boiled, steamed and microwaved three same-sized lobsters, all from the same source. When we tasted them, it was unanimous: microwaved was best. The flavor, more complex and intense, edged out the lobster cooked by the other two methods. . . .
. . . To microwave: Place lobster in a heavy duty, microwave-safe plastic bag with 1 tablespoon water. Seal the bag. Microwave 6 minutes for the first pound, plus 1 minute for every additional 1/4 pound. . . .
. . . Just before cooking, you can place the lobsters in the freezer for 5 to 10 minutes to immobilize and sedate them. . . ."