Steaming Lobster: Power Pressure Cooker Method Explored

Lobster is a luxurious treat, but cooking it can be daunting, especially for beginners. Boiling and steaming are two popular methods, but which is better? Boiling is faster and can handle more lobsters at once, but steaming is more flavourful and gentle, preserving the lobster's juices. It is also less likely to overcook the lobster, resulting in moist and tender meat. Steaming lobster in a pressure cooker is possible and can be done in minutes, but it requires a unique pot.

Lobster tails can be cooked from frozen in a pressure cooker

Preparation:

First, rinse the frozen lobster tails with cold water. Then, cut the tails lengthwise to expose the meat. You can also remove the shell by cutting the shell of the lobster down the back with kitchen shears, from the top to the bottom. Be careful not to cut through the end of the tail or your hand. Devein the lobster tails and remove any grit.

Cooking:

Add a trivet and about 1-2 cups of water or stock to your pressure cooker. You can also add garlic and herbs to the water for extra flavour, but this is optional. Place the lobster tails on top of the trivet, ensuring they are not overcrowded. Close the lid and set the pressure cooker to "steam" mode. The cooking time will depend on the size of your lobster tails and whether they are frozen or thawed. For frozen lobster tails, set the timer for 4 minutes, and for partially thawed tails, set it for 3 minutes.

Serving:

Once the timer goes off, carefully release the pressure from the valve. This will take about a minute. Then, unlock the lid and remove the lobster tails. You can brush the lobster meat with melted butter and serve with lemon wedges on the side.

Tips:

• It is recommended to remove the lobster's digestive tract, a long black vein visible on the underside of the meat.
• Be careful when handling the lobster tails as the shell may break into small pieces.
• Do not let the lobster sit in the pot for too long after cooking, as it will overcook.
• For an extra touch, make a compound butter with lemon, butter, garlic, and Old Bay seasoning to enhance the flavour of the lobster.

Safety:

Always refer to the manufacturer's instructions and warnings before using a pressure cooker. Misuse of a pressure cooker can cause serious injury.

A 6-quart pressure cooker will work for one lobster, but an 8-quart is better

Yes, you can steam lobsters in a pressure cooker. A 6-quart pressure cooker will work for one lobster, but an 8-quart is better. The 6-quart option will be a tight fit, even for a single lobster, and you may have to wrestle with it to get it in the pot. The 8-quart option will allow you to cook two, and maybe even three lobsters, without having to overcrowd the pot.

The size of the pressure cooker you choose will depend on how many lobsters you want to cook at once. If you're cooking for a larger group, the 8-quart option is definitely the way to go. However, if you're just cooking for yourself or a small group, the 6-quart option might be more suitable.

Regardless of the size of the pressure cooker, the process for steaming lobsters remains the same. You'll need about 2 cups of water in the pot, along with a cooking rack to place the lobster on. The lobsters should be refrigerated before cooking, as this makes them less active and easier to handle. It's also important to remove the rubber bands from the claws before cooking, as these can add an off-taste to the meat.

Once the lobsters are in the pot, pressure cook them on high pressure for about 3 minutes, depending on their size. After cooking, you can serve the lobsters with melted butter, or remove the meat from the shells and use it in another recipe, such as lobster rolls.

A pressure cooker can cook two or three lobsters at once

Yes, you can steam lobster in a pressure cooker! It's a great way to preserve the fresh flavour of the lobster, as pressure cookers create a super-heated moist environment that is ideal for penetrating the lobster's exoskeleton. Boiling lobster drains away much of the natural juices inside the lobster, so using a pressure cooker is a great way to avoid this.

If you're looking to cook multiple lobsters, an 8-quart or larger pressure cooker will allow you to cook two, and maybe even three lobsters at once. This is because an 8-quart pressure cooker will be large enough to fit multiple lobsters without overcrowding, which can affect the cooking time and results.

When cooking multiple lobsters in a pressure cooker, there is no need to add any extra water. 2 cups of water will generate enough steam for the whole pot, regardless of the number of lobsters. However, it's important to note that the cooking time may need to be adjusted slightly when cooking multiple lobsters, to ensure that all the lobsters are cooked thoroughly.

• Pour 2 cups of water into the pressure cooker and add a tablespoon of salt.
• Put a cooking rack in the pot and place the lobsters on top of the rack.
• Secure the lid and cook on high pressure for 3 minutes, followed by a quick release.
• Serve the lobsters with melted butter, or remove the meat from the shells and use it in another recipe.

It's important to note that cooked lobster is not suitable for long-term storage. The meat will last in the refrigerator for a day, maybe two at most. If you need to store it for longer, it's best to freeze it, where it will stay good for a few months.

Lobster tools include crackers, shellers, crab leg forks/picks and seafood scissors

Lobster is a delicious treat, but getting to the meat can be a challenge. A good set of lobster tools will include crackers, shellers, crab leg forks/picks, and seafood scissors. These tools are designed to make the process of extracting the meat from lobsters and other shellfish easier and less messy.

Lobster crackers are an essential tool for breaking through the hard shell of a lobster. They are typically made of solid die-cast zinc alloy with jagged teeth and durable hinges to provide significant pressure and crack the shell easily. Crab leg forks/picks are long, stainless steel forks that help to reach the meat in the hard-to-reach spaces of the lobster legs and claws. They are also useful for probing deep into the shells of other shellfish, such as crabs and shrimp.

Lobster shellers are another important tool for preparing lobster. These are usually made of food-grade plastic and help to unzip the shell of the lobster legs, making it easier to remove the meat without spoiling it. Seafood scissors are also useful for cutting through smaller shellfish, such as shrimp, and can be used to open them and remove the vein.

A good set of lobster tools will also include a storage bag or case to keep all the tools organized and together. This is especially useful if you plan to bring your lobster tools to a restaurant or picnic. When choosing a set of lobster tools, look for ones that are durable, rust-resistant, and dishwasher-safe.

With the right tools, preparing and eating lobster can be a fun and enjoyable experience, even for those who are new to it. So, the next time you're planning a lobster dinner, make sure you have the right tools on hand to make the most of your meal.

A stockpot is best for boiling or steaming multiple lobsters

Steaming lobster is a great way to cook this tasty crustacean, and a stockpot is the best option for preparing multiple lobsters.

A stockpot is a large kettle, perfect for cooking crustaceans and shellfish. It is an ideal vessel for steaming or boiling lobsters, as it offers plenty of room for the steam to circulate and ensures even cooking. The size of the stockpot will depend on the number of lobsters you plan to cook. For instance, an 8-quart stockpot is suitable for two lobsters, while a 12-quart pot can accommodate up to four. If you're cooking for a larger crowd, a 4- to 5-gallon pot or a large canning kettle should be used.

When steaming lobsters, it is essential to have a tight-fitting lid to trap the heat and moisture. Additionally, a steaming basket or rack is useful for keeping the lobsters out of the water, though it is not necessary. Fill the pot with enough water to reach a depth of about 2-3 inches, and bring it to a rolling boil.

Once the water is boiling, carefully lower the lobsters into the pot, head-first, using tongs or by grasping them behind the claws. Cover the pot and steam for approximately 10 minutes per pound of lobster. For example, a 1 1/4-pound lobster should be steamed for about 12 minutes, while a 1 1/2-pound lobster will take around 14 minutes.

After steaming, remove the lobsters from the pot and let them stand for a few minutes before cracking and serving. Enjoy your delicious, perfectly steamed lobsters!

Frequently asked questions