Steaming Succulent Seafood: Cooking Whole Lobster Perfection

Cooking a whole lobster can be a daunting task, especially if you've never done it before. But with the right tools and techniques, you can achieve perfectly cooked, tender, and flavourful lobster meat. In this guide, we will walk you through the steps of steaming a whole lobster, from preparation to cooking time, so you can impress your guests or simply treat yourself to a delicious meal.

Choosing a pot

When it comes to choosing a pot for steaming lobster, size definitely matters. You'll need a pot that is large enough to comfortably accommodate all the lobsters without crowding them. As a general rule, a 4- to 5-gallon pot is suitable for 6 to 8 pounds of lobster. If you're cooking a smaller batch, a 4-5 quart soup or pasta pot should be sufficient for a couple of small lobsters.

It's important to allow for adequate circulation of heat, so don't skimp on pot size. If you're cooking a large number of lobsters, consider cooking them in batches or using multiple pots to ensure even cooking.

The pot you choose should be deep enough to hold at least 2 inches of water, or 3 quarts of water per 1-1/2 to 2 pounds of lobster, in its steaming rack or basket. A large stock pot or even a turkey frying pot can work well. If you're looking for a specific recommendation, a 19-quart pot is perfect for cooking 5 to 6 1-1/4-pound live lobsters.

While the weight and size of the lobsters are crucial considerations, don't forget to also take into account the amount of water needed and the size of the steaming rack or basket you'll be using.

Preparing the lobster

Firstly, select a suitable pot for steaming. Choose a pot that is large enough to comfortably accommodate all the lobsters without crowding them. A 4- to 5-gallon pot is generally suitable for 6 to 8 pounds of lobsters.

Next, fill the pot with 2 inches of water. You can use seawater or salted water for this step. If you opt for salted water, add 1/4 cup of sea salt for each gallon of water. Place a steaming rack or a trivet at the bottom of the pot.

Now, bring the water to a rolling boil over high heat. It is important to ensure the water is at a full boil before adding the lobsters.

Once the water is boiling, it's time to add the lobsters. Carefully grasp each lobster around the abdomen, behind the claws, and lower it into the pot, head-first. If you are cooking multiple lobsters, add them one at a time. Cover the pot immediately after adding each lobster.

For the next step, timing is crucial. Start timing as soon as you add the lobsters to the pot. The cooking time will depend on the weight of the lobsters. As a guide, allow 10 minutes for 1-pound lobsters, 12 minutes for 1 1/4-pound lobsters, or 14 minutes for 1 1/2-pound lobsters. For every additional 1/4 pound, add 2 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, as the steam will be very hot.

When the lobsters are done, they will turn bright red. However, this is not always a reliable indicator of doneness, especially for larger lobsters. To check if the lobsters are fully cooked, remove one from the pot and crack it open where the carapace meets the tail. If the meat has turned from translucent to white, it is ready.

Finally, remove the lobsters from the pot using tongs and let them stand for 5 minutes before serving. This allows the meat to absorb some moisture from the shell and cool down slightly.

And that's it! You're now ready to enjoy your perfectly steamed lobsters. Don't forget to provide some melted butter and lemon wedges on the side for an even more delicious experience.

Cooking time

The cooking time for steaming a whole lobster depends on the weight of the lobster. A good rule of thumb is to steam the lobster for about 10 minutes per pound of lobster. For instance, a 1-pound lobster will take about 10 minutes to steam, while a 1 1/4-pound lobster will take about 12 minutes, and a 1 1/2-pound lobster will take about 14 minutes. For every additional quarter-pound, add another 2 minutes to the cooking time.

It is important to note that the lobster's shell turning bright red is not a reliable indicator of doneness, especially for larger lobsters. To ensure the lobster is fully cooked, check the meat where the tail meets the body. If it has turned from translucent to white/opaque, then it is done. If it is still translucent, return it to the pot and continue cooking.

When steaming multiple lobsters, it is important to ensure even cooking. To do this, open the lid halfway through the cooking process and rearrange the lobsters so that they cook evenly. Additionally, try to use lobsters that are similar in weight to ensure more consistent cooking times.

The cooking time for steaming lobsters is slightly longer than other cooking methods, such as boiling. However, steaming is a more gentle cooking technique that yields slightly more tender meat and preserves a little more flavour. It is also more forgiving in terms of timing, as it is harder to overcook a steamed lobster.

Before cooking, the lobsters should be kept cold in the fridge to slow down their reflexes and keep them calm. Additionally, the cooking pot should be large enough to hold all the lobsters comfortably without crowding them. A 4- to 5-gallon pot can typically hold 6 to 8 pounds of lobsters.

Serving suggestions

There are many different serving suggestions for steamed lobster, ranging from salads and vegetables to seafood and bread. Here are some ideas to get you started:

Salads

• A simple tomato and cucumber salad is a classic summertime dish to serve with seafood.
• A crisp Caesar salad with romaine lettuce, Parmesan cheese, and crunchy croutons is a more filling option.
• A grilled Caesar salad, where the lettuce takes on a smoky taste, is another variation.
• A green bean salad can help balance the richness of the lobster.
• A cold pasta salad with herbs, lemon, and garlic can be served as a side or on its own.

Vegetables

• Baby glazed carrots with a touch of brown sugar make a great side dish.
• Blanched green beans with cherry tomatoes, olive oil, salt, pepper, and basil.
• String beans and broccoli covered in butter and grated Parmesan cheese.
• Grilled or steamed asparagus with a simple lemon and olive oil dressing, or a more adventurous sesame mayonnaise dip or sesame oil dressing.
• Roasted parsnips, celery root puree, and cauliflower gratin.
• Baked potatoes with butter and sour cream, or boiled red bliss potatoes with mayonnaise and chives.
• Steamed or fried rice, especially jasmine rice.
• Hasselback butternut squash.

Seafood

• Steamed shrimp, boiled corn, baked ranch potatoes, and coleslaw are classic accompaniments to lobster.
• Clams steamed in water, dry white wine, bay leaf, and herbs, or New England clam chowder.
• Farm-raised mussels steamed with white wine, garlic, and parsley.
• Baked or grilled scallops with cayenne pepper and Worcestershire sauce.
• Lobster bisque.

Bread

• Crusty bread is perfect for mopping up juices, especially if serving with clams or mussels.
• Cauliflower cheese bread—a delicious garlic bread substitute that's gluten-free.

Other

• Gnocchi—Italian-style dumplings with plenty of nooks and crannies for soaking up butter.
• Stir-fried spinach with garlic.
• Lobster mac and cheese.
• Baked stuffed lobster tails with mashed potatoes, baked potato, or angel hair pasta with a lemon sauce.

Storing and reheating

Lobster is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container or sealed plastic bag, wrapped in aluminium foil, for up to 3 days in the refrigerator.

When it comes to reheating, there are several methods you can use to ensure your lobster retains its flavour and texture as much as possible:

Oven:

• Preheat your oven to 350° Fahrenheit.
• Wrap the whole lobster or lobster tail in aluminium foil, placing it belly-up on a baking tray.
• Add a couple of pats of butter to keep the lobster moist.
• Reheat for 5 to 10 minutes.
• Use a meat thermometer to check that the lobster has reached an internal temperature of at least 140° Fahrenheit.

Frying Pan:

• Place the boiled lobster meat in a frying pan with a teaspoon of butter.
• Sauté over medium heat for about 5 minutes, checking regularly to avoid overcooking.

Microwave:

• If reheating lobster in its shell, wrap it in damp (but not soaking wet) paper towels and place on a microwave-safe plate.
• Microwave on the "High" setting for 1 to 2 minutes.
• Check the meat with a digital meat thermometer—it should reach an internal temperature of at least 140° Fahrenheit.
• Lobster meat outside of its shell will take less time, about 30 seconds to 1 minute.

Regardless of the reheating method, always ensure your lobster reaches a safe internal temperature to prevent bacterial contamination. Additionally, never reheat lobster that has been in the fridge for more than four days.

Frequently asked questions