Steaming Lobster: A Guide To Cooking Live Lobster

Cooking live lobster can be intimidating, but it's a simple process that results in a delicious, gourmet meal. There are a few ways to cook live lobster, including steaming, boiling, grilling, and even microwaving. Steaming is a gentle cooking technique that yields slightly more tender meat and is more forgiving when it comes to timing. This guide will walk you through the steps to steam live lobster at home.

How to humanely kill a lobster

There are a few methods that are considered to be humane ways to kill a lobster before cooking it. Firstly, it's important to note that experts believe lobsters do not feel pain, although they do sense changes in temperature. They also have no brains, so they cannot be stabbed in the brain as some suggest.

One way to kill a lobster is to put it in the freezer for 10-20 minutes before cooking. This will put the lobster to sleep so that it doesn't feel any pain when you boil it. Once the lobster is frozen, you can remove the bands from its claws.

Another method is to use a chef's knife to target the cross on the back of the lobster's shell. Stabbing the knife in the middle will immediately disconnect the nervous system. The lobster's legs may move around a little, but this is purely a reflex and the lobster is dead.

A third option is to use a cleaver to cut off the lobster's tail. Again, any movement in the other legs is simply a reflex.

Some people also suggest sedating the lobster by putting it in the freezer for 20-30 minutes before cooking to prevent it from flailing.

How to store live lobsters

Storing live lobsters requires care and attention to ensure they are kept alive and healthy. Here is a detailed guide on how to store live lobsters at home:

• Keep lobsters wrapped in a layer of damp—not soaking wet—newspaper or seaweed. The moisture will keep them happy, and the cold temperature will make them sluggish and less likely to fight their way out.
• Store lobsters in their original carton or paper bag in the refrigerator. Keep them at the bottom of the fridge, ideally between 32°F and 40°F, and away from any strong-smelling foods.
• Alternatively, place them in a bag or container with a frozen gel pack inside. The colder they are, the less they will move around.
• Do not store lobsters on ice, in tap water, or in the freezer. Fresh or warm water, as well as freezing temperatures, will kill them.
• Check on your lobsters regularly. They can be kept alive for 24-48 hours out of water if stored correctly, but cook them as soon as possible, preferably on the day they arrive.
• If you notice any lobsters have died, throw them away and start again. Dead lobsters begin to decompose immediately, and cooked dead lobster is slimy and flavourless.
• Keep the rubber bands on the claws until after cooking to avoid any accidents.

By following these steps, you can ensure your lobsters are stored correctly and remain healthy until you are ready to cook them.

How to steam a lobster

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

First, choose a pot large enough to hold all the lobsters comfortably. A 4- to 5-gallon pot can handle 6 to 8 pounds of lobsters. Put 2–3 inches of water in the bottom of the pot, using seawater or salted water. You can also add some alcohol, such as beer, wine, or sparkling wine, for sweeter meat. Place a steaming rack inside the pot and bring the water to a rolling boil.

Add the live lobsters one at a time, cover the pot, and start timing. Halfway through, lift the lid and shift the lobsters around so they cook evenly. The lobsters will be done when they turn bright red, but this isn't always the best indicator of doneness, especially for large lobsters. As a guide, steam the lobsters for about 10 minutes per pound, plus an extra 2 minutes for every additional quarter-pound.

Once they're done, remove the lobsters carefully with tongs or gloves. Place them in cool water or on a plate for 3–5 minutes to cool before serving.

How to boil a lobster

Ingredients and Utensils

You will need the following ingredients and utensils to boil a lobster:

• A large pot
• Water
• Salt
• Lobster
• Tongs or heat-safe gloves
• Rubber bands for the claws (optional)
• Bowl to collect meat (optional)
• Lobster cracker or nutcracker or mallet (optional)

Storing Lobster

If you are not cooking the lobster immediately, it is important to store it properly. Lobster meat is no longer edible if the lobster dies before you cook it. Keep the lobsters in their original packaging in the refrigerator for up to 36 hours. Add some fresh seaweed or damp newspapers to keep them moist. The ideal storage temperature is 40 degrees Fahrenheit.

Preparing Lobster for Boiling

Before boiling the lobster, you can sedate it by placing it in the freezer for 20-30 minutes. This will prevent it from flailing when you add it to the pot.

Boiling Lobster

Fill a large pot with water. You will need about 1 gallon of water per lobster, so the pot is deep enough to submerge the lobster by at least 3 inches. Add 2 tablespoons of salt for each quart of water. Bring the water to a strong boil over high heat.

Once the water is boiling, use tongs or gloves to place the lobster into the pot headfirst. Keep the underside of the body away from you, as the lobster might flip its tail and splash boiling water. Place the lobsters one at a time and completely submerge them. Cover the pot tightly and return to a boil as quickly as possible. After the water boils, start timing and regulating the heat to prevent it from boiling over. Be sure to keep the water boiling throughout the cooking time.

When they are halfway done, give the lobsters a stir. The lobsters are done when they turn bright red. Carefully remove the lobsters from the pot with tongs. They are very hot, so set them in a large bowl or run them under cold water for five minutes to cool before cracking.

Cooking Times

Cooking times will vary depending on the size of the lobster. For a 1-pound lobster, steam for about 10 minutes. For a 1 1/4-pound lobster, steam for 12 minutes. For a 1 1/2-pound lobster, steam for 14 minutes. For every additional 1/4 pound, increase the cooking time by 2 minutes.

How to grill a lobster

Grilling lobster is another great way to cook this crustacean, adding a delicious char flavour that cannot be replicated by boiling or steaming. The challenging part of grilling lobster is ensuring that all parts of the lobster are cooked completely. To help with this, you can cut your lobsters in half so that the centre cooks thoroughly.

Step 1: Prepare the lobsters

Before grilling, you will need to kill the lobsters. The most common method for doing this humanely is to place the lobsters in the freezer for 10-20 minutes. This will put them to sleep, so they don't feel any pain when you cook them.

Step 2: Create a marinade

Combine salt, pepper, olive oil, and lemon juice to create a marinade.

Step 3: Prepare the lobster for grilling

Use a knife to sever the lobster's head at the base of its neck and remove each claw arm. Twist the tail to remove it. Add the tomalley and coral to the marinade after mashing them. Discard the legs and carapace.

Step 4: Prepare the lobster tail

Cut the underside of the tail lengthwise with scissors. Remove the tail meat after cracking the upper shell and skewer the tail meat to ensure it remains flat.

Step 5: Marinate the lobster

Let the meat marinate for two to three hours.

Step 6: Grill the lobster

Place the tail meat and claws on your grill, approximately 4 to 5 inches over the flame. Baste the lobster tail meat while it's cooking in the marinade. Grill the lobster meat for five to six minutes. Flip and baste the tail and claw meat. After basting, cook it for an additional five minutes.

Step 7: Check if the lobster is done

Lobsters will turn bright red when they are done grilling.

Frequently asked questions