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.
To steam live lobster: Fill pot so that water comes up sides about two inches. Add 2 tablespoons of salt for each quart of water. If you have sea salt-even better. Bring the water to a rolling boil, add seaweed to keep the lobsters out of the water, and put in lobsters, one at a time. I prefer to use seaweed to a steam rack, (Feel free to use a steaming rack to place the lobsters on or just add directly to the pot.) Bring water to a rolling boil over high heat.