Steaming Lobsters: No-Rack Method For Succulent Seafood

Steaming is a great way to cook lobster, and it might be easier than you think! It's a more gentle cooking technique that gives you slightly more tender meat, and it's harder to overcook. You'll need a large pot, ideally 4-5 gallons, and a steaming rack or basket is useful but not necessary. You can use seawater, salted water, or even alcohol for steaming, and the cooking time will depend on the size of your lobsters.

How to prepare a lobster for steaming

Preparing a lobster for steaming is a relatively simple process, but it does require some care and attention. Here's a step-by-step guide on how to do it:

Step 1: Gather Your Supplies

To steam a lobster, you will need a few essential supplies. These include tongs, a plate, fresh water, a large pot with a tight-fitting lid, and a steaming rack. If you don't have a steaming rack, you can use a metal cooling rack or even an upside-down colander. Make sure your pot is large enough to comfortably hold the lobsters without crowding them. As a general guide, a 4- to 5-gallon pot can accommodate 6 to 8 pounds of lobsters.

Step 2: Prepare the Pot

Fill the bottom of your pot with about 2 inches of water. You can use seawater or salted water—add about 1 tablespoon of salt per lobster. Place the steaming rack inside the pot and bring the water to a rolling boil over high heat.

Step 3: Prepare the Lobster

While the water is heating up, it's time to prepare the lobster. Rinse the lobster under cold, running water, and place it on a plate or tray. If you're nervous about handling a live lobster, you can sedate it by placing it in the freezer for 20 to 30 minutes beforehand. This will slow down its reflexes and keep it calm.

Step 4: Remove Rubber Bands (Optional)

Once the water is boiling, you can carefully remove the rubber bands from the lobster's claws. You can do this by slipping them off or cutting them with scissors. Be very careful to avoid getting pinched! If you're worried about getting pinched, you can leave the bands on during the cooking process and remove them afterward. However, keep in mind that the bands may impart a rubbery taste to the claw meat.

Step 5: Steam the Lobster

Now it's time to steam your lobster! Carefully plunge the lobster head-first into the boiling water. If you're cooking more than one lobster, place them in the pot one at a time. Cover the pot and bring the water back to a boil. Start timing as soon as the lobster goes into the water, as cooking time is based on when it enters the pot. Steaming times will vary depending on the size of your lobster:

• 10 minutes for a 1-pound lobster
• 12 minutes for a 1 1/4-pound lobster
• 14 minutes for a 1 1/2-pound lobster
• 16 minutes for a 1 3/4-pound lobster
• 18 minutes for a 2-pound lobster
• 20 to 25 minutes for a 3-pound lobster
• 40 to 45 minutes for a 5-pound lobster
• 50 to 60 minutes for a 6- to 7-pound lobster

Step 6: Shift the Lobster Halfway Through

Halfway through the steaming time, remove the lid and use tongs to rearrange the lobster in the pot to ensure even cooking. Return the lid and continue steaming.

Step 7: Remove the Lobster from the Pot

Once the lobster is done steaming, take the pot off the heat, remove the lid, and use tongs to carefully remove the lobster from the pot. Place the lobster on a baking sheet or plate until it's cool enough to handle. You can quickly dunk the lobster in and out of a pot of ice water to stop the cooking process and speed up the cooling.

Your lobster is now ready to be cracked open and enjoyed! Serve it with melted butter and a wedge of lemon for a classic, delicious meal.

How to steam a lobster without a rack

Steaming lobster is a great way to cook this crustacean, and you don't need a rack to do it! Here's a step-by-step guide on how to steam a lobster without a rack:

Step 1: Prepare the Lobster

Firstly, you'll want to keep the lobster in the fridge until you're ready to cook it. This slows down its reflexes and keeps it calm. When you're ready to start, grab the lobster where the head meets the body and carefully remove the rubber bands from its claws. You can do this by slipping them off or cutting them with scissors—just watch your hands to avoid any pinching!

Step 2: Prepare the Pot

You'll need a large pot for steaming lobster. Choose a pot that's large enough to hold your lobsters comfortably without crowding them. As a guide, a 4- to 5-gallon pot can handle 6 to 8 pounds of lobsters. Place about 2 inches of water in the bottom of the pot. You can use seawater or salted water. If you want to add some extra flavour, you can use alcohol (such as beer, wine, or sparkling wine) instead of water. Place the pot on the largest stove element you have and bring the water to a boil.

Step 3: Steam the Lobster

Once the water is boiling, it's time to add the lobster. Use your hands or tongs to carefully plunge the lobster head-first into the boiling water. If you're cooking more than one lobster, add them one at a time. Cover the pot and bring the water back to a boil. Start timing as soon as the lobster goes into the water. The cooking time will depend on the size of your lobster:

• 10 minutes for a 1-pound lobster
• 12 minutes for a 1 1/4-pound lobster
• 14 minutes for a 1 1/2-pound lobster
• 16 minutes for a 1 3/4-pound lobster
• 18 minutes for a 2-pound lobster
• 22 minutes for a 2 1/2-pound lobster
• 20 to 25 minutes for a 3-pound lobster
• 40 to 45 minutes for a 5-pound lobster
• 50 to 60 minutes for a 6- to 7-pound lobster

If you're cooking multiple lobsters, make sure to rearrange them halfway through the steaming time to ensure even cooking. Remove the lid carefully, as the steam will be hot, and shift the lobsters around.

Step 4: Check for Doneness

You'll know your lobster is done when the shell turns bright red, the meat turns white, and the antennae pull out easily. Remove the lobster from the pot using tongs and place it on a baking sheet until it's cool enough to handle. If you want to stop the cooking process immediately and speed up cooling, you can quickly dunk the lobster in and out of a pot of ice water before placing it on the baking sheet.

Step 5: Serve and Enjoy

Now it's time to remove the meat from the shell and serve your steamed lobster! You can serve it with melted butter and a wedge of lemon, or get creative and use the lobster meat in dishes like lobster pasta, bisque, or salad. Enjoy your perfectly steamed lobster!

How to tell when a lobster is fully cooked

There are several ways to tell if a lobster is fully cooked. Firstly, the shell of a cooked lobster will be bright red all over. The meat inside will be white, with the pink colours closest to the shell becoming a deep red. The flesh should be opaque and pearly white, and will tighten and firm up as it cooks.

You can also use a meat thermometer to check if your lobster is cooked. The internal temperature of a cooked lobster should be 135-140°F. Do not cook it to a temperature higher than 140°F, as the lobster can become tough and chewy.

How to remove lobster meat from the shell

Removing lobster meat from the shell is a simple process, but it can be a little messy. Here is a step-by-step guide:

First, make sure the lobster is cool enough to handle. Place the lobster on a cutting board and grasp the tail with one hand, and the body with the other. Twist the tail and body in opposite directions to separate them.

Now, you can remove the tail meat. Some people recommend cutting down the centre of the tail with a knife, but it is possible to keep the tail meat in one piece. Lay the tail on its side and use both hands to press down on it until the shell cracks. Hold the tail, with the flippers facing you and the shell facing down. Place your thumbs on opposite sides of the tail and pull back on both sides to crack open the shell and remove the meat. Rinse the meat under running water to remove the green tomalley, if desired, and pat it dry with a paper towel. Use a paring knife to remove the dark vein from the tail meat.

Next, twist the "arms" to remove the claws and "knuckles" (two small jointed sections) from the body. Twist the knuckles to separate them from the claws. Break the knuckles into two pieces at the joint, using the back of a chef's knife or a lobster-cracking tool. Use the handle of a teaspoon or a skewer to push the meat out of the shell.

For the claws, wiggle the smaller hinged portion of each claw to separate it. If there is meat stuck inside, remove it with a skewer. Break open the claws using the back of a chef's knife or a lobster-cracking tool, cracking one side and then the other.

Finally, twist the legs to remove them from the body. Lay each leg flat on the counter and use a rolling pin to push out the meat, starting from the claw end and rolling towards the open end. Stop rolling before you reach the end of the legs, as the tips can crack and release shell pieces.

And there you have it! You now have all the delicious lobster meat removed from the shell and ready to enjoy.

How to make a lemon herb butter sauce to accompany the lobster

Now that you've steamed your lobster without a rack, it's time to make a lemon herb butter sauce to accompany it. Here's a detailed guide on how to make a delicious sauce to enhance your lobster dish:

Ingredients:

• Butter: 1 cup (2 sticks or 100g), cut into cubes
• Lemon: 2 teaspoons of lemon juice, or more to taste
• Fresh herbs: Chives, basil, and/or Italian parsley, finely chopped (2 teaspoons each)
• Salt and pepper, to taste
• Optional: 1 tablespoon of minced garlic, 2 teaspoons of dried cilantro

Instructions:

• Melt the butter in a small saucepan over low heat. You can also add a few cubes of butter at a time, swirling them into the lemon juice to melt them gradually.
• Add the lemon juice to the melted butter, along with the chopped herbs. You can also include garlic and cilantro at this stage if you want a more complex flavor profile.
• Season the sauce with salt and pepper to taste.
• Keep the sauce warm and stir the herbs through just before serving.

This lemon herb butter sauce is the perfect complement to your steamed lobster. Serve the lobster with the sauce on the side for dipping, or drizzle it over the lobster meat for a decadent touch. Enjoy your delicious homemade meal!

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