Moose are a native species to Michigan, but their numbers declined substantially during European settlement. By the late 1800s, moose had disappeared from the Lower Peninsula and only a handful remained in the Upper Peninsula. In the mid-1980s, the DNR translocated 59 moose from Algonquin Provincial Park in Ontario, Canada and released them in Marquette County. The goal of the moose reintroduction was to produce a self-sustaining population of free-ranging moose in the Upper Peninsula.
Pour about 1 inch of water in the bottom of a large pot and bring to a boil. Add the salt and place a steamer insert inside the pot so that it is just above the water level. Put the lobster tails on the rack and cover the pot. Cover and steam for 8 minutes. And don't peek! Serve with melted butter.
STEAMING: Steam clams in one to two inches of liquid such as wine or beer, with fresh herbs added. Be sure to cook them for a minimum of six minutes; remove them as they open to prevent the meat from toughening. Discard any clams that don't open within a reasonable amount of time (about 15 minutes).