Steamed Lobster

Steaming is more gentle cooking technique that yields slightly more tender meat. It preserves a little more flavour and it’s more forgiving on the timing front. Because it is harder to overcook a steamed lobster. Buy perky, energetic lobsters; they should be active and extend their claws upwards when lifted.

live lobster
sea salt

To Serve:
garlic butter
fresh herbs, such as parsley
lemon juice, freshly squeezed
Old Bay seasoning or Cajun seasoning
sea salt
white wine
light beer

Choose a pot large enough to hold all the lobsters comfortably; do not crowd them. A 4-5 gallon pot can handle 6-8 lbs of lobsters.

Put 2" of seawater or heavily salted water in the bottom of a large kettle.

Set steaming rack inside the pot and bring to a rolling boil over high heat.

Add the live lobsters one at a time, cover pot, and start timing.

Halfway through, lift the lid (careful – the steam is hot) and shift the lobsters around so they cook evenly. The following chart shows the recommended cook times based on lobster weights: