He didn’t put up a fight and he didn’t scream. Liberace was truly dignified in his last minutes. The process was death by steam, 15 minutes to be exact, and it wasn’t long enough. Once the shell was completely expunged of all the sweet meat that is lobster, our collective conclusion was; “Yeah… that’s not done.” So Liberace’s glory was tossed into the saute pan and introduced to some garlic and olive oil. Another 4 1/2 minutes passed with sizzle and excitement (for me, not the lobster) and my first lobster, Liberace, was done. What a great addition to our Sunday tapas plate.