I had leftover lobster that I bought on sale at a St Louis Asian market for $7.99/lb, live. I steamed them outside in a covered 36 qt stainless steel pot over a Bayou Classic propane jet burner with a flame spreader (also works great for stir-frying and deep frying, with less risk of burning the homestead down): http://bayouclassicdepot.com/sp1_propane_jet_burner.htm I gave 2 of the lobsters to my daughter for a birthday gift. She ate 1 at my apartment and took the other home with her Sunday. The line at the seafood counter was a 20+ minute wait, even though they had 3 hard working gentlemen attending it. Much of their time was spent cleaning fish, which they offered a wide variety of. Iced Red Snapper seemed the most popular product of the day, most were sold scaled and gutted, with the heads on - Many Asians consider fish head the best part of the fish, whether for making soup or for eating the cheeks (and brain)...To me, the best part of steamed fish is the two pieces of fish cheek. The slightly chewy texture of fish cheeks is simply divine...http://rasamalaysia.com/steamed-fish-recipe/
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