Steaming Lobsters: Mastering The Art Of Pressure Cooking

Steaming lobster is a great way to cook the crustacean, resulting in tender meat that is slightly more forgiving if you get the timing wrong. It is also faster than boiling and less messy. To steam lobster, you will need a large pot, such as a stock pot or canning kettle, and a trivet or steaming basket (though this is not necessary). You will also need to make sure you have enough room in your pot for the lobsters to fit comfortably without being crowded. The amount of lobsters you can cook at once will depend on the size of your pot.

How to prepare lobster for steaming

Preparing lobster for steaming is a delicate process that requires care and precision. Here is a step-by-step guide on how to prepare lobster for steaming:

Select a suitable pot: Choose a large pot, such as a stockpot or canning kettle, that can comfortably hold all the lobsters without crowding them. A 4- to 5-gallon pot is typically sufficient for 6 to 8 pounds of lobsters.

Fill the pot with water: Place 2 inches of seawater or salted water in the bottom of the pot. If you are using a steaming rack, ensure it is set inside the pot before adding the water. Bring the water to a rolling boil over high heat.

Prepare the lobsters: Keep the lobsters refrigerated until you are ready to cook them. This will slow down their reflexes and make them calmer and easier to handle. You can also sedate the lobsters by placing them in the freezer for about 20 to 30 minutes before cooking. When ready, grasp each lobster around the abdomen, behind the claws, and carefully lower it into the pot, head-first.

Cook the lobsters: Cover the pot and start timing. For even cooking, it is important to rearrange the lobsters halfway through. Open the lid carefully and shift the lobsters around.

Determine doneness: The lobsters will turn bright red when cooked, but this is not always a reliable indicator, especially for larger lobsters. To ensure doneness, remove one lobster from the pot after the recommended cooking time and crack it open where the carapace meets the tail. If the meat has turned from translucent to white, it is fully cooked.

Allow to rest: Once the lobsters are cooked, remove them from the pot with tongs and let them stand for a few minutes before cracking and serving.

By following these steps, you will be able to prepare and steam lobsters effectively, resulting in tender and flavourful meat.

How to humanely kill a lobster

When it comes to steaming lobster, the first step is to humanely kill the lobster. Here is a detailed, direct, and instructive guide on how to do this:

There are a few methods that are considered humane when killing a lobster for cooking. Firstly, it is important to note that lobsters do not have a centralized nervous system and do not have brains, so they do not process pain or fear in the same way that humans do. However, it is still our responsibility to ensure their death is as quick and painless as possible.

One common method is to place the lobsters in a freezer for around 15-30 minutes before cooking. This helps the lobsters to slowly fall into a numb sleep. From here, you can then boil a large pot of water and plunge the lobsters in headfirst. This method ensures a quick death.

Another method is to use a sharp knife and aim for the cross on the back of the lobster's shell. Stabbing the knife in the middle will immediately disconnect their nervous system, and while their legs may move, this is purely a reflex.

Alternatively, you can use a cleaver to cut off the tail. Again, any movement in the legs is simply a reflex, and the lobster will be dead.

Remember to keep the lobster refrigerated before preparing it, as this slows down their reflexes and keeps them calm.

How to steam lobster

Steaming lobster is a great way to cook this seafood delicacy, and it's easier than you might think. Here's a step-by-step guide on how to steam lobster:

Prepare the Lobsters:

Before you begin, it's important to humanely dispatch the lobsters. There are a few methods you can use. Some people suggest placing the lobsters in the freezer for about 15-30 minutes to numb them and ensure a more painless death. You can then boil them or use a knife to sever the nervous system. If you opt for the latter, look for a small cross on the back of the lobster's shell and aim for that spot with your knife.

Prepare the Pot:

You'll need a large pot, such as a stockpot or canning kettle, with a capacity of around 4-5 gallons. Make sure the pot is big enough to hold all the lobsters without crowding them. Place a steaming rack or trivet at the bottom of the pot and add about 2 inches of water. You can use seawater or salted water, or even add some alcohol like beer or wine for extra flavour. Bring the water to a rolling boil.

Steam the Lobsters:

Grasp each lobster around the abdomen, behind the claws, and carefully lower them into the pot, head-first. Cover the pot and start timing. For 1-pound lobsters, steam for about 10 minutes; for 1 1/4 pound lobsters, steam for 12 minutes; for 1 1/2-pound lobsters, steam for 14 minutes. If your lobsters are larger, add another 2 minutes for every additional 1/4 pound. Halfway through the cooking time, carefully lift the lid and shift the lobsters around to ensure even cooking.

Serve:

Remove the lobsters from the pot using tongs and let them stand for a few minutes before cracking and serving. Serve the steamed lobster with melted butter and lemon wedges on the side.

Tips:

• Keep the lobsters refrigerated before cooking to make them less active and easier to handle.
• Be careful of the lobster's claws. You can leave the rubber bands on until just before cooking if you're nervous about getting pinched.
• Steaming is a more gentle cooking method than boiling, so it's harder to overcook the lobster.
• The lobsters will continue to cook a little after you remove them from the pot, so take them out just before they reach the desired level of doneness.
• To check if the lobsters are fully cooked, cut where the carapace meets the tail. If the meat is white/opaque, it's done; if it's still translucent, it needs more time.

Enjoy your freshly steamed lobster!

How to serve steamed lobster

Now that you've steamed your lobster, it's time to serve it. Here's a step-by-step guide on how to do that:

Step 1: Remove the Lobster from the Pot

Use tongs to remove the lobsters from the pot carefully. The lobsters are very hot at this stage, so be cautious. Set them in a large bowl or on a plate and let them cool for about five minutes before cracking them open.

Step 2: Twist Off the Large Claws and Tail

Once the lobsters have cooled down slightly, you can start dismantling them. First, twist off the large claws and set them aside. Then, twist off the tail; it should come off easily with a little wrist action. Now, you have four large pieces: the body, tail, and two claws.

Step 3: Separate the Tail Meat

Place the tail with the bottom side down and the smooth, pretty side up. Using both hands, squeeze the bottom, thinner shell together. It will collapse easily, and the top of the shell should come off, leaving you with a whole piece of tail meat. If you notice any black substance, it is the intestine, which you can remove.

Step 4: Remove the Claw Meat

Next, focus on the claws since they also contain a good amount of meat. Wiggle the smaller hinged portion of each claw to separate it. It usually comes off with a tendon and sometimes meat attached. Break open the claws using a cracking tool, cracking one side, and then flipping them to crack the other side. Remove the meat, and use a pick, skewer, or fork to get to the smaller pieces.

Step 5: Extract Meat from the Legs

The legs have the least amount of meat, and some people don't bother with them. However, if you're a true lobster lover, you'll want to leave no meat behind! Break open each knuckle and wiggle out as much meat as possible, using a skewer or seafood fork to poke through. If you're at home, you can also roll the smaller legs with a rolling pin to push the meat out.

Step 6: Don't Forget the Body

Many people discard the body, but if you're adventurous, you can try picking it for meat. Be cautious, though, as there are some inedible parts. Avoid the feathery-looking pieces on the sides, which are the lungs, and focus on the cartilage-lined pieces, where you might find pockets of meat.

Step 7: Serve with Butter and Lemon

While lobster meat is delicious on its own, many people enjoy dipping it in butter. You can also use melted butter for toppings or toss the meat into pasta. Additionally, serve the lobster with a squeeze of lemon for added flavor.

Step 8: Enjoy Your Lobster!

Now that your lobster is prepared and ready, it's time to indulge! Enjoy the sweet and tender meat, and don't forget to provide your guests with bibs and extra napkins, as it can get messy!

How to store leftover lobster

Storing leftover lobster can be challenging as it is highly perishable. Here are some tips to ensure your leftover lobster stays fresh:

Refrigerating Leftover Lobster

Leftover lobster should be stored in the refrigerator as soon as possible, ideally within two hours of cooking, to prevent spoilage. Set your refrigerator to 40°F (4°C) or below to keep food cool and safe from bacteria growth.

Place the lobster in a shallow, airtight container. You can store the lobster with or without its shell, but removing the meat from the shell first will make it easier to use the next day and extend its shelf life.

Leftover lobster with the shell on can be stored in the refrigerator for up to two days. Without the shell, it can be stored for up to four days, although it is best consumed within three days.

Freezing Leftover Lobster

If you don't think you'll finish the leftover lobster within the recommended refrigerator storage time, it's best to freeze it. Freezing leftover lobster helps to extend its shelf life by several months.

To freeze leftover lobster, wrap it tightly in heavy-duty aluminium foil or plastic wrap. Then, place it in an airtight container or freezer bag, removing as much air as possible before sealing.

It is recommended to freeze leftover lobster with the shell on, as this helps to protect the delicate meat from drying out and prevents freezer burn.

Frozen lobster will maintain its best quality for up to three months in the freezer. However, it will still be safe to eat beyond this time frame.

Frequently asked questions