Charmoula is a North African mixture of herbs, oil, lemon, and cumin.
Ingredients
2 (2-pound) live lobsters
6 tablespoons butter
1 small garlic clove, pressed
2 1/2 tablespoons finely chopped fresh cilantro
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon (scant) ground cumin
1/4 teaspoon hot smoked Spanish paprika
Directions
Add enough water to very large pot to reach depth of 2 inches. Cover; bring to boil. Add lobsters head first, cover, and steam until shells are pink and lobsters are cooked through, about 12 minutes.
Meanwhile, melt butter in small skillet over medium heat. Add garlic and sauté 1 minute. Stir in remaining ingredients. Season to taste with salt. Divide between 2 small bowls. Serve lobsters with charmoula butter.
