Steaming Lobster: Using Your Rice Cooker Like A Pro

Cooking lobster is an art, and steaming is one of the best ways to cook it at home. It is a simple process that yields sweet, delicate meat. To steam lobster in a rice cooker, start by adding 2-3 inches of water to the rice cooker and season it generously with sea salt. If you have access to seawater, you can use that instead. Bring the water to a rolling boil. Place the lobsters in the rice cooker, ensuring they are fully submerged, cover with a tight-fitting lid, and steam for about 10 minutes per pound. The lobsters are done when they turn a bright red colour. To stop the cooking process, run the lobsters under cold water or place them in an ice bath. Serve with melted butter and lemon wedges.

How to humanely kill a lobster

Killing lobsters before cooking is considered more humane than cooking them alive. While it is uncertain whether lobsters can feel pain, research has shown that if a lobster has been hurt, it experiences a stress response and a change in behaviour that persists long after the event.

Freeze the Lobster

Place the lobster in the freezer for 30 to 60 minutes. This will sedate the lobster, making it easier to handle and reducing the risk of it thrashing about when placed in boiling water.

Use a Sharp Knife

Place the tip of a sharp chef's knife behind the lobster's eyes, right below where the claws meet the body, and halfway to the first joint. Swiftly plunge the knife down through the head. The legs may continue to move a bit afterward, but the lobster is dead.

Combination of Freezing and Knife

Many chefs prefer a combination of the above two methods. First, freeze the lobster for 15 to 30 minutes, then plunge the knife into its head.

Gradual Temperature Increase

Place the lobster in a large pot and fill it with cold tap water. Gradually increase the water temperature until it becomes very hot. You can then use a knife to dispatch the lobster.

Electric Shock

One of the most humane ways to kill a lobster is to use electrical stunning followed by a swift and precise chop through the lobster's 13 nerve centres, spanning the central length of its body, from the tail to between the eyes. However, this method requires a specialised and expensive kitchen tool called the 'Crustastun'.

Ice-Cold Water

Submerge the lobster in an ice slurry (saline for marine lobsters, and clean water for freshwater lobsters) for at least 20 minutes, until it becomes limp and unreactive. You can then use a knife to split the chain of nerve centres on the top of its head.

It is important to note that while these methods aim to minimise the lobster's suffering, there is still some debate about whether any method can truly be considered humane.

How to prepare the rice cooker

To prepare your rice cooker for steaming lobster, start by filling the bottom with water. The amount of water you add will depend on the size of your rice cooker and the number of lobsters you plan to cook. As a general rule, aim for 2-3 inches (5-7 cm) of water, or enough to create a rolling boil without risking overflow.

Next, season the water generously with salt. You can also add other flavour enhancers like seaweed, wine, or beer. If you're cooking near the ocean, you can even use seawater!

Place a steamer basket or rack at the bottom of the rice cooker. This will keep the lobsters above the waterline and ensure even cooking. If you don't have a steamer basket, don't worry—the lobsters can go directly into the boiling water.

Now, bring the water to a rolling boil. If you're cooking live lobsters, keep the bands on their claws for safety.

Once the water is boiling vigorously, it's time to add the lobsters. Carefully lower them into the rice cooker, head first, and cover with a tight-fitting lid.

The cooking time will depend on the size of your lobsters. As a rule of thumb, steam lobsters for about 10 minutes per pound, adding 2 minutes for every additional quarter-pound. For example, a 1 1/4-pound lobster should take about 13 minutes to cook.

During cooking, you may need to rearrange the lobsters to ensure even cooking, especially if you're cooking multiple lobsters at once.

To check if your lobsters are done, look for a bright red colour across the entire shell. You can also try tugging on one of the long antennae; if it releases easily, the lobster is likely cooked.

Once your lobsters are cooked to perfection, remove them from the rice cooker and run them under cold water or place them in an ice bath to stop the cooking process. This will also make them easier to handle when it's time to crack into those delicious claws and tails!

How long to steam the lobster for

The cooking time for lobsters depends on their size. A good rule of thumb is to steam lobsters for about 10 minutes per pound of lobster. For instance, a 1-pound lobster will take around 8 minutes to steam, while a 2-pound lobster will take around 13 minutes. For lobsters that are between 2 and 3 pounds, they should be steamed for 11 to 14 minutes. If your lobsters are heavier, simply add 4 minutes for each additional pound.

It's important to note that lobsters have different shell hardness depending on the time of year, which affects the cooking time. In the winter, lobsters have harder shells and require a little more time to cook, whereas in the summer, their shells are softer and they cook faster.

When steaming lobsters, the goal is to cook them until they turn a bright red colour. This indicates that they are done. However, it's always a good idea to use a meat thermometer to ensure doneness. The internal temperature of the lobster should be around 135-140 degrees Fahrenheit.

If you're cooking multiple lobsters, be sure to rearrange them halfway through the cooking process to ensure even cooking. Additionally, try to choose lobsters that are similar in weight to make the process easier.

Once your lobsters are cooked, it's important to stop the cooking process by running them under cold water or placing them in an ice bath. This will not only ensure perfectly cooked lobster meat but also make them easier to handle when it's time to eat.

How to know when the lobster is done

There are several ways to tell when your lobster is done.

Firstly, the lobster's shell will turn bright red. However, this is not a foolproof indicator, especially for larger lobsters. You can also crack one open where the carapace meets the tail and check the meat. If it's cooked, the meat will be white, not translucent.

Another way to check is to pull on the antennae. If they come out easily, the lobster is done.

The most reliable way to check, however, is to use a meat thermometer. The lobster is done when the internal temperature reaches 135-140°F. It's important to note that the lobster will continue to cook even after you take it out of the rice cooker, so if you're unsure, err on the side of caution and remove it from the heat a little earlier.

How to serve the lobster

Once your lobster is cooked, there are a few ways to serve it. Firstly, it is best served hot with a side of melted butter, as the combination of rich butter and the fresh, delicate taste of lobster is a classic.

If you want to get a little more creative, you could try serving it with thermidor butter. This is a classic, herby, slightly piquant butter made with shallots, tarragon, parsley, and spices.

For a more modern take, grilled lobster tails with lemon and herb butter are sure to impress. This simple butter really enhances the natural flavours of the lobster.

If you want to serve your lobster cold, homemade mayonnaise, béarnaise, or hollandaise are all great for dipping. Alternatively, you could try a truffle mayonnaise for a real touch of luxury.

For a street food-inspired option, New England-style lobster rolls with spiced mayonnaise, celery, and gherkins are a great choice.

Finally, if you want to make the most of the whole lobster, don't forget that the empty shells can be used to make stock, which is ideal for a bisque or bouillabaisse.

Frequently asked questions