Learn How to Steam a Live Lobster
Steaming a Lobster is the preferred method of cooking live lobster by most pro chefs. Steamed lobster is ideal because boiling a lobster can produce rubbery, waterlogged meat.
Find a large pot preferably 10 quarts or larger.
Fill the pot with clean rocks. Alternatively, you can place one inch of water in the pot to achieve similar results.
Prepare Live Lobsters by removing the rubber bands right before you throw the lobster into the pot. If you grab the lobster by the thorax, it won't be able to pinch you.
Steaming the Lobster
When the water at the bottom becomes a rolling boil, drop the lobsters into the pot and quickly cover. The lobster may move around a bit so it may be a good idea to hold the lid down for a minute. Cooking times depend on the size of your lobster. Take a look at the chart below.
Remove Lobster when fully cooked and eat as soon as possible.
Steaming lobster is easy and healthy. For the best tasting steamed lobster, be sure to buy fresh lobster.
If you would like to suggest a steamed lobster recipe or technique, let us know
How Do I Know When The Lobster Is Cooked?
Lobsters will turn their characteristic bright red color well before the meat is thoroughly cooked inside. Follow these easy tips to ensure that the lobster is cooked.
- Tug on an antennae or pull off one of the small walking legs. They both will come off easily when the lobster is done.
- The meat inside the lobster will be firm, white and opaque The tomalley, which fills much of the body cavity will be greenish-yellow.
- The roe in female lobsters will be bright orange-red and firm. If it is a dark greenish-black, with an oily tar-like consistency, the lobster is under cooked.
- The internal temperature should be 180 F (80 C)
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