Steaming Lobster Perfection: A Simple Guide

Steaming lobster is a gentler cooking technique that yields slightly more tender meat and preserves a little more flavour. It's also more forgiving in terms of timing, as it's harder to overcook a steamed lobster. When preparing to steam lobster, it's important to choose a pot that is large enough to hold all the lobsters comfortably without crowding them. For example, a 4- to 5-gallon pot can handle 6 to 8 pounds of lobsters. The key to successful steaming is to ensure that there is enough space for the steam to move around the lobsters.

Choosing a pot

Choosing the right pot is crucial for steaming lobster. You will need a pot that is large enough to hold the lobsters comfortably without crowding them. The size of the pot will depend on the number of lobsters you plan to cook.

For example, a 4- to 5-gallon pot can accommodate 6 to 8 pounds of lobsters, which typically translates to around six to eight lobsters. If you are cooking for a crowd, a larger pot such as a 12-quart pot can fit up to four lobsters. For smaller quantities, a stockpot or canning kettle should suffice.

It is important to ensure that there is enough space for the steam to circulate around the lobsters. The pot should have a tight-fitting lid to trap the steam effectively. Additionally, a steaming rack or basket placed inside the pot will keep the lobsters out of the water, although it is not necessary if you don't have one.

Preparing the lobster

Firstly, you will need to humanely kill the lobster. There are a few methods to do this, including freezing the lobster for a short time, stabbing it in the head with a knife, or cutting off its tail. Keep the lobster in the fridge until you are ready to prepare it, as this will keep it calm and slow down its reflexes.

Next, you will need to gather your ingredients and utensils. For steaming lobster, you will need a large pot, such as a stockpot or canning kettle, with a capacity of around 4-5 gallons. You will also need a steaming rack or basket, which will be placed inside the pot, and about 2-3 inches of water to fill the bottom of the pot. If you are cooking near the ocean, you can use seawater, or you can use salted water. Bring the water to a rolling boil.

When the water is boiling, it's time to add the lobsters. Grasp each lobster around the abdomen, behind the claws, and carefully lower it into the pot, head-first. You can add multiple lobsters to the pot, but make sure they are not crowded and that the pot's cover is sealed tightly.

Once all the lobsters are in the pot, cover it and start timing. The cooking time will depend on the weight of your lobsters. As a general rule, allow about 10 minutes of cooking time per pound of lobster. For example, a 1-pound lobster will take about 10 minutes to cook, while a 1 1/4-pound lobster will take about 12 minutes.

During the cooking process, it is a good idea to open the lid and shift the lobsters around halfway through to ensure they cook evenly.

To check if your lobsters are done, look for a bright red colour across the whole lobster. You can also check by removing one lobster from the pot and cracking it open where the carapace meets the tail. If the meat has turned from translucent to white/opaque, it is fully cooked. If it is still translucent, return it to the pot and continue cooking.

Once the lobsters are cooked to your desired level of doneness, remove them from the pot using tongs and let them stand for a few minutes before serving.

Cooking time

The cooking time for steamed lobster depends on the size 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 cook, 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 lobsters larger than 1 1/2 pounds, add an additional 2 minutes for every 1/4 pound.

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

When steaming multiple lobsters, it is important to ensure they are arranged in a way that allows the steam to circulate around them. If one lobster is stacked on top of another, open the lid halfway through the cooking time and rearrange them to ensure even cooking. It is best to use lobsters of similar weight to avoid this issue.

Additionally, if you are cooking lobster tails only, they will take less time to cook, typically around 8 minutes.

Serving suggestions

Steamed lobster is a delicious meal, and there are plenty of serving suggestions to elevate your dish.

Lobster is a rich, indulgent meal, so it is best paired with sides that are relatively light and easy to prepare. A simple, classic option is to serve your lobster with melted butter and lemon wedges. If you want to add a little more flavour, you can add some salt to the butter.

A green salad is a great way to balance the richness of the lobster. You could try a simple tomato and cucumber salad, or a more complex option like a grilled Caesar salad with a smoky taste. Green beans are another popular choice to accompany lobster, either steamed or in a salad with cherry tomatoes, olive oil, salt, pepper, and basil.

If you want something a little more substantial, you could try a potato side. Baked potatoes with butter and sour cream, or boiled red potatoes with mayonnaise and chives, are both tasty options. For something a little more creative, you could try a potato and corn chowder, or a corn pudding.

For a real New England-style treat, you could serve your lobster with a side of lobster bisque, or some New England clam chowder. Or, for a different kind of soup, a simple, tasty seafood broth can be made by gently simmering steamer clams in water, dry white wine, a bay leaf, and your choice of herbs.

If you're looking for a heartier meal, you could try a surf and turf option, with a steak and a baked potato. Lobster mac and cheese is another indulgent, comforting option.

Finally, don't forget the drinks! A dry white wine is a classic pairing with lobster, or you could serve beer.

Storing and freezing

Lobster is best eaten fresh, but it can be stored and frozen for later use. Here are some tips on storing and freezing your lobster:

Storing Live Lobster

Live lobsters can be stored in the refrigerator for up to 36 hours in their original carton or paper bag. Keep them moist by adding fresh seaweed or damp newspapers. Alternatively, you can use a cooler with frozen gel packs and damp newspapers. Never store lobsters on ice or in water as this will kill them.

Storing Cooked Lobster

Cooked lobster can be safely stored in the fridge for 3-4 days. For longer storage, it is recommended to freeze the lobster.

Freezing Cooked Lobster

When freezing cooked lobster, it is important to prepare your workspace and gather the necessary materials, such as a knife, chopping board, freezer bags, milk or cream, newspaper, and tape.

Consider pre-portioning the lobster before freezing to make it easier to defrost. You can choose to freeze the lobster in one batch, but keep in mind that the meat may lose some of its quality and moisture if it is thawed and refrozen.

You may also want to remove the meat from the shell and chop it up before freezing, especially if you plan to use the lobster for pasta, pie, or rolls. The shell can be used to make seafood stock.

Place the chopped or whole lobster in a freezer bag and pour milk or cream over the meat to help maintain its moisture. Ensure that the lobster is fully covered by the liquid. Squeeze out as much air as possible from the bag before sealing it. If you are portioning the lobster, repeat this process for each portion.

Set the freezer bag in the middle of a newspaper and wrap it securely with tape. Label the bag with the date and place it in the freezer, ensuring that there is enough space for air to circulate around it. Keep your freezer at 0 degrees F or colder. Frozen lobster can be stored for up to six months.

Thawing Frozen Lobster

When you are ready to use the frozen lobster, place the freezer bag in a dish and move it to the refrigerator to defrost for 24 hours. If you have more lobster meat than needed, you can store it in the fridge for up to two days before eating or refreezing. Note that the lobster meat may lose some of its taste if it is refrozen.

Once the lobster is completely thawed, place it in a colander and rinse off the milk or cream. Allow the lobster to sit for 30 minutes before heating and serving as desired.

Frequently asked questions