How to Steam Lobster Perfectly Every Time

Steaming lobster is one of the best ways to cook this delicious crustacean. It’s a gentle cooking method that keeps the lobster moist and tender, while also preserving its sweet, briny flavor. If you’ve never steamed lobster before and want to learn how to do it properly, this complete guide will teach you everything you need to know.

Why Steam Lobster?

There are several ways to cook lobster, including boiling, broiling grilling and baking. So why choose steaming? Here are some of the benefits of steaming lobster

• It’s a very gentle cooking method that preserves moisture and flavor The steam permeates the shell evenly and slowly cooks the meat,

• Steamed lobster meat comes out tender and succulent It won’t become tough and rubbery like it can with other high-heat cooking methods

• It’s difficult to overcook lobster when steaming. The margins for error are greater.

• Steaming takes less time compared to boiling. A 1-1.25 lb lobster only needs about 8-12 minutes to steam.

• You don’t need to worry about adding a lot of extra seasonings or ingredients. The pure, sweet lobster flavor shines through.

• Many people find steamed lobster to be more delicate tasting than boiled.

So if your goal is to highlight the natural flavor of lobster meat and serve it at its tender best, steaming is the way to go.

Steaming Equipment

Steaming lobster doesn’t require any special equipment. Here’s what you’ll need:

• Large stock pot – Choose a pot that’s big enough to hold a steaming rack with all the lobsters, with a couple inches of headspace. Allow for roughly 1 quart of capacity per 1 lb of lobster.

• Steamer insert – You need a rack that fits inside the pot and elevates the lobsters above the boiling water. A standard folding stainless steel vegetable steamer works perfectly.

• Lid – The pot should have a tight fitting lid to trap the steam.

• Kitchen timer – essential for keeping track of steaming times.

• Tongs – for safely removing the cooked lobsters.

And that’s it – steaming lobsters only requires some simple kitchen tools you likely already have on hand.

Fill the Pot With Water

Start by filling the pot with enough water so that it will barely touch the bottom of the steamer rack when placed inside. The lobsters need to sit above the water in order to steam properly.

For a large stock pot, 2-3 inches of water is usually sufficient. Let the water come to a full rolling boil over high heat. The boiling water will create the hot steam needed to cook the lobster.

You can use plain water or add salt, seaweed or other aromatics to the water if you want to impart more flavor. Some options to try:

• 1-2 Tbsp salt
• A few bay leaves
• 1 cup dry white wine
• 1⁄4 cup seaweed
• Lemon slices
  -Whole garlic cloves
• Fresh herbs like thyme or rosemary

Prepare the Lobsters

While the water is heating up, prepare the lobster for steaming. Start by choosing lively lobsters that feel heavy for their size. To prepare:

• Rinse the lobsters under cold running water.
• Use kitchen shears to cut through the underside of the body shell. This will allow the heat to penetrate faster.
• Rub some salt on the cut if desired. The salt will lightly season the meat.
• Twist off the claws where they meet the body. Set aside.
• Separate the tails from the bodies if the tails are very large, otherwise leave them attached. Crack the shells of the tails using the back of a heavy knife. This makes it easier to extract the meat later.

Steam!

Once the pot is boiling rapidly, carefully lower the steaming rack into place. Make sure it’s centered with the edges cleared from the sides of the pot.

Arrange the lobster bodies and claws in a single layer on the rack, keeping them spaced apart.

Put the lid on the pot, set your timer, and start steaming.

Steaming times:

• 1 lb lobsters: 8-10 minutes
• 1.25 lb lobsters: 10-12 minutes
• 1.5 lb lobsters: 12-15 minutes

Do not lift the lid or peek while steaming! This will decrease the heat and extend the cooking time. Opening the pot repeatedly can lead to improperly cooked lobster.

Check for Doneness

When the timer goes off, use tongs to carefully transfer the lobsters to a platter. The shells will turn bright red when fully cooked.

To double check doneness, twist off the tail and pull back the shell. The meat should be opaque throughout. If any translucent areas remain, put the tails back in the steamer for 1-2 more minutes.

The claw shells can be cracked using lobster crackers, hammers, or small mallets. Provide small dipping bowls for serving melted butter or other sauce with the lobster.

Pro tips:

• Resist the urge to overcook! Lobster gets tough and rubbery when steam too long. It’s better to slightly undercook than overdo it.

• Let the lobster rest for 5 minutes before cracking and eating. This allows the juices to re-absorb making the texture ideal.

• Refrigerate any uneaten lobster right away. Enjoy leftover lobster within 2 days.

• Reheating leftover lobster meat? Use the microwave or gently warm on the stovetop just until heated through. Avoid overcooking.

Serving Suggestions

Steamed lobster is delicious on its own with just a little melted butter for dipping. But here are some other tasty ways to serve it:

• Lobster rolls – Mix lobster meat with mayo, lemon juice, celery, chives, and pile into a split-top bun.

• Lobster risotto – Cook lobster meat into a creamy risotto along with garlic, shallots and white wine.

• Lobster mac and cheese – Toss chunks of lobster meat with cooked macaroni and a cheesy béchamel sauce. Top with bread crumbs and broil.

• Lobster salad – Combine chilled lobster meat with juicy grape tomatoes, avocado, fresh corn, red onion, arugula, lemon and olive oil.

• Surf and turf – Pair steamed lobster tails with grilled steak or pork chops.

• Lobster quesadillas – Mix lobster with cheese, green onions and cilantro. Stuff into tortillas and pan fry until crispy.

However you choose to use it, steaming lobster at home results in an amazing seafood feast. Follow these simple steps for perfect results every time. Let us know how your steamed lobster turns out!