Steaming Succulent Lobster: A Step-By-Step Guide

Steamed lobster is a delicious dish that can be cooked to perfection with the right techniques. While it may seem intimidating, preparing and cooking a whole lobster is a fun and social experience. In this guide, we will walk you through the steps to steam lobster, from handling and preparing the lobster to cooking and serving it. We will also offer tips for a mess-free and enjoyable experience. So, get ready to impress your guests with this mouth-watering delicacy!

Choosing a pot

Choosing the right pot is essential for steaming lobster. The pot should be large and high, preferably about 4-5 gallons in size. A large stock pot or a turkey frying pot will work well. It is important to ensure that the pot is big enough to hold all the lobsters comfortably without crowding them. For example, a 12-quart pot is perfect for up to four lobsters, while a 4- to 5-gallon pot can accommodate six to eight pounds of lobsters.

When selecting a pot, it is also crucial to consider the cooking method. If you plan to submerge the lobsters in water, a deep pot such as a stockpot or canning kettle is ideal. However, if you prefer steaming, a pot with a steaming rack or basket is necessary. The rack or basket keeps the lobsters out of the water and prevents charring on the bottom of the pot. A vegetable steamer rack or an upside-down colander can also be used.

Additionally, the pot should have a tight-fitting lid to retain steam during cooking. It is worth noting that the weight of the pot is not a significant factor. Lighter-gauge metal pots can actually boil the water faster.

In summary, when choosing a pot for steaming lobster, opt for a large, high pot with a capacity of around 4-5 gallons. Ensure the pot has enough space to comfortably accommodate the lobsters without crowding. If steaming, use a pot with a steaming rack or basket, and don't forget to select one with a tight-fitting lid to trap the steam.

Preparing the water

Firstly, select a large pot that is specifically designed for steaming or boiling. A stockpot, canning kettle, or turkey frying pot are all suitable options. The pot should be large enough to comfortably accommodate the lobsters without crowding them. As a rule of thumb, a 4- to 5-gallon pot can hold 6 to 8 pounds of lobsters.

Next, fill the pot with water to a depth of about 2 to 3 inches. Some recipes suggest using seawater or salted water, as it enhances the flavour of the meat. You can also add a tablespoon of sea salt or regular salt to the water. If you want to get creative with the flavours, you can use alcohol (beer, wine, or sparkling wine) instead of plain water. These alternatives can result in sweeter meat, and the alcohol will burn off during the cooking process.

After filling the pot with water and adding your chosen seasonings, it's time to prepare the steaming setup. Place a steaming rack, vegetable steamer rack, or even an upside-down colander inside the pot. This step is optional, as some recipes suggest that it's not necessary. However, using a rack will keep the lobsters from getting chared on the bottom of the pot.

Now, you're ready to bring the water to a boil. Turn up the heat and wait for the water to reach a rolling boil. This step is crucial, as it ensures that the lobsters cook evenly and effectively.

Once the water is boiling vigorously, it's time to carefully add the lobsters to the pot. It is recommended to grasp the 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.

Finally, cover the pot with a tight-fitting lid to ensure that the steam doesn't escape. At this point, you can start timing the cooking process, which will depend on the weight of your lobsters.

In summary, preparing the water for steaming lobster involves choosing the right pot, adding water and seasonings, setting up a steaming rack, bringing the water to a boil, adding the lobsters, and covering the pot to retain the steam. Following these steps will ensure that your lobsters are cooked to perfection.

Timing the cooking

Timing is everything when it comes to cooking lobster. You don't want to overcook it, as this will make the meat tough and stringy. The cooking time depends on the size of the lobster and the cooking method.

If you're steaming lobster, which is a gentler and slower method than boiling, a good rule of thumb is to cook the lobster for about 10 minutes per pound. For example, a 1-pound lobster will take about 10 minutes to cook, while a 1.25-pound lobster will take about 12 minutes. If you're cooking multiple lobsters, make sure to rearrange them halfway through cooking to ensure even cooking.

It's important to note that the shell turning bright red is not a reliable indicator of doneness, especially for larger lobsters. Instead, check if the meat has turned from translucent to white. To do this, remove one lobster from the pot after the recommended cooking time and crack it open where the carapace meets the tail. If the meat is still translucent, return it to the pot and continue cooking.

If you're boiling lobster, the cooking time will be slightly shorter. For a 1-pound lobster, boil for 7-9 minutes, and for a 1.5-pound lobster, boil for about 14 minutes.

Remember, it's always better to undercook than overcook your lobster. You can always return it to the pot if it's not done, but you can't undo overcooking.

Additionally, the time of year can impact the cooking time. In the winter, lobsters have harder shells and may require slightly longer cooking times, while in the summer, their shells are softer, and they may cook faster.

Serving suggestions

Steaming is a great way to cook lobster, and your efforts will be rewarded with tender, tasty meat. Once cooked, you can serve the lobster in a few different ways.

Lobster is often served whole, with the shell still on, alongside some melted butter for dipping and a few lemon wedges. This is a fun, social way to eat, but it can be messy. You will need a pick, a cracker, and a dish towel to protect your hands. Start with the tail, then move on to the claws, and finish with the legs, which have the least amount of meat.

If you want to avoid the mess, you can shell the lobster before serving. Twist off the large claws and tail, then break open the claws and legs with a cracking tool. You can then serve the meat with melted butter for dipping, or toss it into pasta or a salad.

Lobster meat is also delicious in a stew or bisque, or in a lobster macaroni and cheese casserole. For an elegant starter, try seafood crepes with shrimp and lobster, or go for a classic lobster salad.

Storing and freezing

Cooked lobster is highly perishable, so it's important to act fast to avoid spoilage. If you're not going to eat it straight away, get it in the fridge within two hours of cooking.

To store cooked lobster in the fridge, place it in an airtight container or wrap it tightly with heavy-duty aluminium foil or plastic wrap. It will last in the refrigerator for up to two days if you're storing a whole lobster with the shell on, or three to four days if you've removed the meat from the shell.

If you want to freeze your lobster, it's best to leave the meat in the shell or freeze the lobster whole. This will protect the meat from drying out and prevent freezer burn. Place the lobster in a heavy-duty plastic freezer bag, making sure the claws don't puncture the bag, or use a plastic or glass container with a tight-fitting lid. You can also use a plastic pail. Prepare a brine solution using 1/4 cup of salt to each quart of water, and pour this over the lobster before sealing and freezing. If you're using a bag, squeeze out as much air as possible before sealing. Lobster can be frozen for up to six months, but the taste and quality will be better if consumed within three months.

Frequently asked questions