Steaming Lobsters: King Cooker Pot Method

Cooking lobster is an art, and steaming is a more gentle cooking technique that yields slightly more tender meat. It's also easier to avoid overcooking the lobster when steaming. A King Kooker 5012 Portable Propane Outdoor Boiling and Steaming Cooker Package comes with a 50-quart aluminium pot and steaming basket, which can be used to steam lobsters. However, it's important to note that the size of the pot depends on the number of lobsters being cooked. A 4-5 gallon pot can handle 6 to 8 pounds of lobsters, while an 8-quart stockpot is comfortable for two lobsters. For four lobsters, a 12-quart pot is perfect, and a 4-5 gallon pot is suitable for six to eight lobsters.

How to steam lobster

Steaming is a gentle cooking technique that yields slightly more tender meat. It's also more forgiving on the timing front, as it's harder to overcook a steamed lobster. Here's a step-by-step guide on how to steam lobster:

Choose the Right Pot and Prepare the Water:

• Select a pot that is large enough to hold all the lobsters comfortably without crowding them. A 4- to 5-gallon pot can typically handle 6 to 8 pounds of lobsters.
• Put 2 inches of seawater or salted water in the bottom of the pot. If you're using a kettle, you can also add some seaweed for extra flavour.

Set Up the Steaming Rack:

Place a steaming rack, vegetable steamer rack, or upside-down colander inside the pot. This isn't necessary, but it helps prevent the lobsters from getting charred on the bottom of the pot.

Bring the Water to a Boil:

Turn on the heat and bring the water to a rolling boil over high heat.

Add the Lobsters:

Carefully add the live lobsters one at a time, making sure to cover the pot after each addition. Keep the bands on their claws for safety.

Start Timing and Adjust During Cooking:

• Start timing once the lobsters are added and the pot is covered. For the first pound of lobster, steam for 8 minutes. For each additional pound, add 4 minutes to the cooking time.
• Halfway through the cooking time, carefully lift the lid and shift the lobsters around to ensure even cooking. Be cautious of the hot steam when opening the lid.

Check for Doneness:

Cooked lobsters will turn bright red, but this isn't always the best indicator of doneness, especially for larger lobsters. Instead, crack open one lobster where the carapace meets the tail. If it's done, the meat will have turned from translucent to white.

Serve and Enjoy:

• Remove the lobsters from the pot using tongs or gloves, and either cool them in water or let them rest for 3-5 minutes before serving.
• Enjoy your steamed lobster with a side of melted butter for a classic, delicious meal.

Benefits of steaming vs boiling

Lobster lovers are divided into two camps: steamers and boilers. While some say that boiling lobster is the easiest way to cook and serve a whole lobster, steaming is often said to yield the best results for eating. Here are some benefits of steaming vs boiling:

Benefits of steaming

Steaming is a more gentle cooking method, which results in slightly more tender meat. It also preserves more flavour and makes it harder to overcook the lobster. It is also said to be the easier way to cook lobsters at home, as it is less messy and there is less chance of a boilover.

Benefits of boiling

Boiling is a little quicker and easier to time precisely. The meat also comes out of the shell more readily than when steamed, which is best if you plan to pick the lobster immediately for a deconstructed dish or lobster rolls. Boiling is also the best approach if you are cooking for a crowd, as it is the best method for cooking four or more lobsters at one time.

How to store live lobsters

Storing live lobsters requires care and attention. Here is a detailed guide to ensure your lobsters stay alive and fresh until you are ready to cook them.

• Timing: Purchase lobsters no more than 48 hours before you plan to cook them. Lobsters can generally live out of water for 24-36 hours when stored correctly in the refrigerator.
• Container: Store lobsters in a strong paper bag, a cardboard box, or a cooler. Do not use plastic bags, as lobsters need to breathe. If using a cooler, make sure it is well-insulated with sturdy walls and adequate insulation thickness.
• Temperature: Keep lobsters refrigerated at a temperature of around 40°F (3-4°C). Do not put them in the freezer, as this will kill them.
• Moisture: Keep lobsters damp, not soaking wet. Use wet newspaper or the seaweed they were packed in to maintain moisture. A dry lobster is an unhappy lobster.
• Separation: Store lobsters separately to avoid them fighting and damaging each other.
• Position: Keep lobsters upright and place them on the bottom shelf of the fridge to avoid cross-contamination with other foods.
• Ice Packs: Use frozen gel packs or ice packs to keep lobsters cold. If using ice, double bag it to prevent the lobsters from coming into direct contact with fresh water, which can cause osmotic shock, suffocation, and death.
• Check Regularly: Lobsters should be sluggish and slow-moving when stored correctly. Check on them regularly, and if they begin to show little or no movement, cook them immediately.

Remember, lobsters are living creatures, and their meat can spoil quickly after death, so it is essential to store them correctly and cook them as soon as possible after purchasing.

How to know when lobsters are cooked

There are several ways to know when lobsters are cooked.

Firstly, the shell of a cooked lobster will be bright red all over. However, this is not the best indicator of doneness, especially for large lobsters, as they may still be underdone when the shell turns red. Instead, crack one open where the carapace meets the tail and check that the meat has changed from translucent to white.

Secondly, the meat of a cooked lobster will be white, with the pink colours closest to the shell becoming a deep red. The flesh should be opaque and pearly white, and firm to the touch.

Thirdly, the internal temperature of a cooked lobster should be 135-140°F. This can be checked with a meat thermometer.

Finally, the lobster's antennae should pull out easily, and the tail will contract and curl when cooked. The tail meat will also be somewhat firm, not mushy.

How to humanely kill lobsters

While there is still debate on whether lobsters feel pain, it is widely considered important to give lobsters as pain-free and dignified a death as possible. Here are some ways to humanely kill lobsters:

• Stun the lobster by placing it in the freezer for 15-60 minutes, then plunge it head-first into boiling water.
• Stun the lobster by placing it in a large pot and gradually increasing the water temperature until it is very hot, then use a knife to dispatch it.
• Stun the lobster by placing it in cold water and gradually increasing the temperature until the water boils.
• Use a sharp chef's knife to plunge the knife straight down into the carapace (part of the exoskeleton on the lobster's back). Place the tip of the knife behind the lobster's eyes, right below where the claws meet the body, and halfway to the first joint. The legs will continue to move a bit afterward, but the lobster is dead.
• Use a combination of the above methods. Freeze the lobster for 30 minutes, then plunge a knife into it. Some chefs prefer just 15 minutes, which is enough to sedate the lobster without freezing the meat.
• Use an electric lobster stunning device such as the Crustastun.
• Use the aquatic fish anaesthetic AQUI-S, which studies suggest kills without causing pain or distress.

It is considered inhumane to dismember a lobster without killing or at least stunning it first. Boiling a live lobster is also banned in Switzerland and some parts of Italy.

Frequently asked questions