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Lobster will get tough if overcooked, so be gentle with it during the last step.
- 1 pound very small waxy potatoes
- 1 bunch asparagus, trimmed
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 2 tablespoons chopped fresh flat-leaf parsley
- Flaky sea salt (such as Maldon)
Place a metal steamer basket in a large pot; add water to a depth of 2" and bring to a boil. Place potatoes in steamer basket; cover and cook until tender, 12–15 minutes. Transfer to medium bowl; set aside.
Add more water to pot if needed to reach a depth of 2" and place lobsters in steamer basket. Cover pot and steam lobsters until shells are bright red and meat is cooked through, 8–10 minutes. Remove from pot with tongs and let cool 5 minutes before cracking.
Pick lobster meat from tail, claws, and knuckles and halve tails lengthwise; set aside.
Meanwhile, cook asparagus in a large pot of boiling salted water until just tender, about 4 minutes. Drain; transfer to a large bowl of ice water. Drain; set aside.
Bring 2 Tbsp. water to a simmer in a medium skillet over medium heat. Gradually whisk in butter, a piece at a time, until melted and completely emulsified; season with kosher salt.
Add reserved potatoes, lobster, and asparagus to skillet and cook, tossing occasionally, just until warmed through, about 2 minutes.
Serve lobster and vegetables topped with parsley and sea salt.