Steamed lobster, ah, the very words evoke a sense of culinary luxury. It’s a dish often seen gracing fancy restaurant tables, but did you know you can easily recreate this delicacy in your own kitchen? That’s right, no need to wait for a special occasion! This guide will walk you through how to steam lobster perfectly, resulting in tender, juicy meat that’s sure to impress. Let’s dive in!
Everything You Need to Steam Lobster to Perfection
Before we get cooking, let’s gather our ingredients and tools. Don’t worry, I’ve kept things simple and straightforward.
Ingredients:
- Live lobsters: I recommend 1 1/2 – 2 pound lobsters for optimal flavor and texture.
- Water: You’ll need enough to fill your pot about 3-4 inches deep.
- Salt (optional): Adding salt to the steaming water enhances the lobster’s natural sweetness, but this is entirely up to your preference.
- Melted butter (for serving): A classic accompaniment that lets the lobster’s natural sweetness shine.
Equipment:
- Large pot with lid: Make sure it’s big enough to comfortably fit your lobsters.
- Steamer basket or insert: This will keep the lobsters elevated above the boiling water.
- Tongs or oven mitts: You’ll need these to safely handle the hot lobsters.
Let’s Get Steaming! Your Step-by-Step Guide:
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Prepare the Lobster: Start by filling your large pot with 3-4 inches of water and bring it to a rolling boil over high heat. If you’re using salt, add it to the water now. While the water heats, prepare your lobsters.
Chef’s Tip: For the most humane method, place the lobster in the freezer for 20-30 minutes before steaming. This will slow down its nervous system.
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Into the Steam: Place the steamer basket or insert into the pot, ensuring it sits securely above the boiling water. Carefully place the lobsters in the steamer basket, making sure they have some space and aren’t overcrowded.
Remember: Safety first! Use tongs or oven mitts to avoid burns from the steam or hot water.
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Steam to Perfection: Cover the pot tightly with the lid and reduce the heat to medium-high. Steam the lobsters for approximately 12-15 minutes for the first pound, and then an additional 3-4 minutes per pound after that.
How to know when it’s done? The lobster shells will turn a vibrant red and the meat will be opaque and tender. A meat thermometer inserted into the thickest part of the tail should register 140-145°F (60-63°C).
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Serve and Enjoy! Once cooked, carefully remove the lobsters from the steamer basket using tongs. Allow them to cool slightly before serving. Serve immediately with melted butter and your favorite sides.
Looking for some sauce inspiration? Try a classic melted butter, a zesty lemon-garlic sauce, or get adventurous with our recipe for Nantua Sauce!
Steaming Up Some Extra Tips:
- For easier handling and eating, use kitchen shears to cut through the top shell of the lobster before serving.
- Don’t overcook the lobster, or the meat will become tough and rubbery.
- Leftover steamed lobster can be stored in the refrigerator for up to 2 days. Enjoy it cold in salads or use it to make a delicious lobster roll.
Steaming Lobster in a Pot
FAQs About Steaming Lobster:
Q: Can I steam frozen lobster tails?
A: Absolutely! Adjust the steaming time accordingly, adding about 5-7 minutes to the total cooking time.
Q: Do I need to clean the lobster before steaming?
A: While not strictly necessary, you can remove the intestinal vein (also called the “sand vein”) running along the back of the tail for a slightly cleaner taste.
Q: What are some delicious sides to serve with steamed lobster?
A: Steamed lobster pairs beautifully with a variety of sides, such as drawn butter, lemon wedges, corn on the cob, potato salad, or a simple green salad.
Steamed Lobster Platter
There you have it – a simple, straightforward guide to steaming lobster at home. With a little practice, you’ll be impressing your family and friends with this impressive yet easy-to-master dish in no time. So go ahead, unleash your inner chef and enjoy the fruits (or should I say, “shells”) of your labor!
