Steaming Whole Lobster With Old Bay: A Tasty Guide

Lobster has become a gourmet delicacy, with its sweet, tender meat and beautiful bright red colour. While it may be intimidating to cook, it is not hard and can be done at home. There are a few ways to cook lobster, including steaming and boiling, but it is important to humanely kill the lobster before cooking. When steaming lobster, it is recommended to use a large pot with a steaming rack and 2 inches of water, adding lobsters one at a time, covering the pot, and steaming for about 10 minutes per pound. It is important to note that the lobsters may still be underdone when the shell turns red, so it is recommended to crack one open to check if the meat is white and cooked through. When serving, lobster can be paired with melted butter and lemon wedges, and don't forget to use a meat thermometer to ensure the lobster is cooked to a safe temperature.

How to prepare the lobster before cooking

Preparing lobsters for cooking involves several steps, and it is important to remember that lobsters should be kept cold in the fridge until you are ready to cook them. This slows down their reflexes and keeps them calm.

Firstly, it is recommended to humanely kill the lobster before cooking. There are several ways to do this. One way is to place the lobster in the freezer for around 15 minutes to numb it, and then plunge it headfirst into boiling water. Another method is to use a chef's knife to stab the lobster behind its eyes, where there is a cross in the shell. This severs the nervous system. A third option is to use a cleaver to cut off the tail.

Next, you will need to prepare your cooking equipment. Use a large pot with a tight-fitting lid, such as an 8-quart stockpot, and fill it with 2-3 inches of water. If you are cooking multiple lobsters, ensure the pot is large enough that they are not crowded. Add salt to the water, and bring it to a boil. If you are using a steamer basket, place this in the bottom of the pot.

Now you are ready to add the lobsters to the pot. If they are alive, keep the bands on their claws to protect yourself. If you have already killed the lobsters by stabbing them, you can remove the bands. Place the lobsters headfirst into the pot, cover, and start timing. If cooking more than one lobster, rearrange them halfway through cooking to ensure they cook evenly.

How to humanely kill a lobster

There is much debate about whether lobsters feel pain, but it is widely believed that the most humane way to kill a lobster is to sedate it before cooking. This can be done by placing it in the freezer for 15 minutes to an hour before cooking, which will cause it to drift into a numb sleep.

One way to then kill the lobster is to plunge it headfirst into a pot of boiling water. This will result in a quick death, but the lobster may thrash about, which can be distressing for the cook. To avoid this, you can use a sharp knife to pierce the lobster's carapace (the exoskeleton on its back) before boiling. Place the tip of the knife behind the eyes, where the claws meet the body, and halfway to the first joint. Then, swiftly plunge the knife downwards through the head. The lobster's legs may continue to move a little, but it will be dead.

Some chefs combine these two methods, freezing the lobster for 15-30 minutes before piercing it with a knife. Others prefer to desensitize the lobster by placing it in a pot of cold water and gradually increasing the temperature until it is very hot, before dispatching it with a knife.

In Switzerland and some parts of Italy, cooking live lobster is banned, and the animals must be stunned with electricity or killed before cooking.

How much water to use and what type of pot is best

When it comes to steaming whole lobsters, the amount of water you'll need and the type of pot you should use will depend on the number of lobsters you're cooking.

As a general rule, you'll want to use a large pot—a 4- to 5-gallon pot can hold 6 to 8 pounds of lobster—and add 2 to 3 inches of water to the bottom. If you're cooking multiple lobsters, make sure there's enough space in the pot for the steam to circulate. It's important not to crowd the lobsters, as this will affect how the heat circulates. If you don't have a large enough pot, you can cook the lobsters in batches or use multiple pots.

If you're using a steamer basket, place it inside the pot before adding the water. If you don't have a steamer basket, that's okay—the lobsters can go directly into the water.

In terms of water type, it's best to use seawater if it's available. Otherwise, use regular water and add a generous amount of sea salt or kosher salt. Some recipes also suggest adding beer, wine, or sparkling wine to the water, which can result in sweeter meat.

How long to steam the lobster for

Steaming is a more gentle cooking technique that yields slightly more tender meat. It's also more forgiving on the timing front—it's harder to overcook a steamed lobster.

To steam a lobster, you'll need a large pot. A 4- to 5-gallon pot can handle 6 to 8 pounds of lobsters. Put 2–3 inches of seawater or salted water in the bottom of the pot. If you're using fresh water, toss in some sea salt. You can also add seaweed for extra flavour.

Place a steaming rack inside the pot and bring the water to a rolling boil over high heat. Carefully drop in the lobsters, cover the pot, and start timing. For the first pound of lobster, steam for 8 minutes, then add 4 minutes for each additional pound. For example, a 2-pound lobster will take around 12 minutes to steam.

Halfway through the cooking time, lift the lid and shift the lobsters around so they cook evenly. When the lobsters are done, they will turn bright red. However, this is not the best indicator of doneness, especially for large lobsters. To check if they're done, crack one open where the carapace meets the tail. If it's done, the meat will be opaque white, with no translucent areas.

How to serve the lobster

Now that your lobsters are cooked, it's time to serve them. Here's a step-by-step guide on how to prepare and serve your steamed whole lobsters:

First, you'll need to remove the claws from the lobsters by twisting them at the point where they meet the body. Do the same for the rest of the legs. Then, separate the head from the tail by twisting the two sections in opposite directions.

To prepare the claws, snap them into their separate sections, keeping the large part of the claw and both pincers intact. Pull back the smallest pincer until it snaps off, making sure to save any attached meat. To extract the remaining claw meat, gently tap the shell with a heavy item, such as a rolling pin, just hard enough to crack it without smashing it. Do this on both sides, then peel the shell away.

Use a lobster pick or skewer to retrieve any remaining pieces of meat from the shell. For the legs, use a rolling pin to firmly push out the meat.

For the tail, you have two options: either split it in half or use kitchen scissors to snip down the length of the shell on either side of the legs. Peel away the shell and remove the digestive tract by cutting the tail in half lengthwise and lifting it out with a skewer or lobster pick.

The liver, or tomalley, is located inside the head of the lobster. It has a strong flavour and is completely edible. You can add it to dressings and sauces if desired. Don't discard the shells, as they can be used to make delicious stock. They freeze well, so you don't have to use them right away.

Finally, serve your prepared lobster with melted butter and lemon wedges on the side. Enjoy your delicious, perfectly cooked lobster!

Frequently asked questions