Steam-Cooked Lobster: Reheating And Serving Perfection

Steamed lobster is a delicious treat, but it can be a little intimidating to prepare. In this guide, we will walk you through the steps to cook already steamed lobster, ensuring a perfect dish every time. From handling live lobsters to cooking methods and serving suggestions, we will cover everything you need to know to become a pro at preparing this gourmet delicacy. So, get ready to impress your guests with a restaurant-quality steamed lobster dinner!

How to steam lobster

Steaming is a gentle cooking technique that yields slightly more tender meat. It preserves a little more flavour and it’s more forgiving on the timing front—it’s harder to overcook a steamed lobster. Here is a step-by-step guide to steaming lobster:

Choose a large pot

Select a pot large enough to hold all the lobsters comfortably; do not crowd them. A 4- to 5-gallon pot can handle 6 to 8 pounds of lobsters. Two lobsters will fit comfortably in an 8-quart stockpot, while a 12-quart pot is perfect for up to four lobsters.

Prepare the water

Pour 1-2 inches of seawater or salted water into the bottom of a large kettle or stockpot. If you have access to the ocean where you are cooking, use water straight from the source!

Bring the water to a boil

Place a steaming rack, trivet, or steaming basket inside the pot and bring the water to a rolling boil over high heat.

Add the lobsters

Add the live lobsters one at a time, cover the pot, and start timing. Grasp each lobster around the abdomen, behind the claws, and lower it into the pot, head-first.

Steam the lobsters

Lobsters should steam for about 10 minutes per pound. Halfway through, lift the lid (careful – the steam is hot) and shift the lobsters around so they cook evenly.

Check for doneness

Lobsters will turn bright red when cooked, but that doesn’t necessarily mean it is fully cooked, especially for large lobsters. If in doubt, take one out of the pot after they've cooked for the recommended amount of time. Cut it where the tail meets the body. If the meat is white/opaque, it is fully cooked. If it is still translucent, return it to the pot.

Serve

Remove the lobsters with tongs and let them stand for 5 minutes before cracking. Serve the lobsters with melted butter and lemon wedges, if desired.

How to boil lobster

Boiling lobster is a straightforward and popular way to cook this crustacean. Here is a step-by-step guide on how to boil lobster:

Select Your Pot

Firstly, choose a pot that is big enough to hold all of your lobsters comfortably. A good rule of thumb is that a 4- to 5-gallon pot can handle 6 to 8 pounds of lobster.

Add Water

Add water to the bottom of the pot – about 3 quarts per 1.5-2 pounds of lobster. If you are using regular water, add a quarter of a cup of sea salt for each gallon of water. Alternatively, you can use seawater, which is ideal if you are cooking near the coast.

Bring to the Boil

Bring the water to a rolling boil. If you want to add extra flavour, you can include onions, garlic, lemons, oranges, celery, black pepper, and jalapeno peppers to the water before boiling.

Add the Lobsters

Once the water is boiling, carefully add your live lobsters one at a time. Lower the lobsters into the pot upside down and head-first. Cover the pot and start timing immediately.

Stir and Boil

Stir the lobsters halfway through cooking. The boiling time will depend on the size of your lobsters. For example, a 1.25-pound lobster will take 9-10 minutes, while a 2-pound lobster will take 15 minutes.

Remove and Rest

Once the lobsters are cooked, take them out and let them rest for around 5 minutes. This allows the meat to absorb the moisture in the shell.

Serve

Lobster is often served with melted butter and lemon wedges. Enjoy!

How to grill lobster

Grilling is another great option for cooking live lobsters, aside from the more well-known methods of steaming and boiling.

How to Grill Live Lobsters:

First, humanely dispatch the lobster by placing it in the freezer for about 15-30 minutes to numb it. Then, bring it out and cut the underside of the lobster along the centre line from the head to the tail.

Next, prepare your grill for direct, medium-high heat, between 180-230°C.

Clean the lobsters under cold, running water. Pat them dry with paper towels and brush both sides with olive oil or butter. Season the lobsters with salt and pepper, or a spice rub of your choice.

Place the lobsters on the preheated grill, cut-side down, and grill for about 5 minutes. Carefully flip them over and grill for another 5 minutes, or until the shells turn bright red and the meat is opaque.

Remove the lobsters from the grill and let them stand for 3-5 minutes before cracking and serving.

Tips:

• If desired, you can skip the step of humanely dispatching the lobster and grill it live.
• Be careful not to overcook the lobsters, as this will result in tough and chewy meat.
• Grilling is a great option if you want to add a smoky flavour to your lobsters.
• Serve your grilled lobsters with melted butter and lemon wedges on the side.

How to bake lobster

Baked lobster is an easy, hands-off way to cook this crustacean and works especially well if you'd like to add a crust or stuffing. Here is a step-by-step guide on how to bake a lobster:

Preheat your oven to 400 degrees Fahrenheit. Place the lobster on its back and make a deep, sharp cut through the entire length of the body and tail. Remove the roe and stomach. Lay the lobster shell-side down on a roasting pan. Brush butter or oil over the exposed lobster meat. Bake the lobster in the preheated oven for 22 to 27 minutes.

If you are baking a lobster tail, the process is slightly different. Preheat your oven to 400 degrees Fahrenheit. Place the lobster on its back and make a deep, sharp cut through the entire length of the tail. Remove the vein. Lay the lobster tail shell-side down on a roasting pan. Brush butter or oil over the exposed lobster meat. Bake for 12 to 15 minutes.

If you are baking a whole lobster, you can also broil it. Enjoy more caramelized lobster meat, similar to what you'd get on a grill. Broiling is also a great option if you plan on adding a flavorful crust to the top of the meat.

To split a live lobster for baking or broiling, place the lobster on its back. Cross the large claws over its head and hold it firmly with your non-dominant hand. Make a deep, quick incision with a sharp, pointed knife and draw the knife quickly down the entire length of the body and tail.

Lobster is fully cooked when the shell is entirely red and the meat is creamy white all the way through with no translucent areas. An instant-read thermometer inserted into the underside of the tail closest to the body should read about 135-140 degrees Fahrenheit.

How to broil lobster

Ingredients

• Lobster tails
• Butter
• Seasonings: Salt, pepper, paprika, garlic powder, and/or Old Bay Seasoning
• Lemon, cut into wedges

Method

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Using kitchen shears or a sharp knife, cut the tops of the lobster tails lengthwise and pull apart the shells.
• Coat the meat with butter and season with salt, pepper, and paprika (or your chosen seasonings).
• Place the lobster tails on a baking sheet, flesh-side up, on the upper-middle rack of the oven.
• Broil the lobster tails until lightly browned and the meat is opaque, about 5 to 10 minutes.
• Garnish with lemon wedges and serve immediately.

Tips:

• Keep an eye on the lobster tails while they're in the oven to prevent burning.
• For best results, use cold water lobster, which is known for its sweeter flavour and firmer meat.
• When buying lobster tails, look for bright, translucent meat with no discolouration or fishy smell.
• If using frozen lobster tails, thaw them overnight in the refrigerator before broiling.

Frequently asked questions