There is something inherently celebratory about a lobster dinner. Whether you are marking a special anniversary, hosting a summer clambake, or simply craving the sweet, succulent taste of the sea, lobster stands as the undisputed king of crustaceans. While there are many ways to prepare this delicacy—grilling, poaching, or roasting—steaming remains the gold standard for both home cooks and professional chefs.
Steaming is a gentle cooking method that preserves the lobster’s natural moisture and delicate flavor. Unlike boiling, which can sometimes waterlog the meat and wash away those briny juices, steaming uses the intense heat of water vapor to cook the lobster in its own juices. The result is meat that is incredibly tender, perfectly opaque, and naturally sweet. In this comprehensive guide, we will walk through every step of the process, from selecting the right lobster to mastering the perfect steam time.
Selecting the Best Lobster for Steaming
Before you even turn on the stove, the success of your meal depends on the quality of your ingredients. When you are learning how to make steamed lobster, the first rule is to always start with live lobsters. Lobster meat deteriorates very quickly once the animal has died, leading to a mushy texture and an “off” flavor.
Hard Shell vs. New Shell
Depending on the time of year, you may encounter hard-shell or new-shell (soft-shell) lobsters. Hard-shell lobsters are fully grown into their shells. They are packed with meat and have a robust, salty flavor. New-shell lobsters have recently molted; their shells are thinner, and there is more water inside the shell. While new-shell lobsters are often sweeter and easier to crack, they yield less meat per pound. For a classic steamed lobster experience, hard-shell lobsters are generally preferred for their hearty yield.
Identifying a Healthy Lobster
When selecting your lobster at the market, look for specimens that are active and lively. When you pick a lobster up, it should flap its tail vigorously and raise its claws. Avoid lobsters that appear lethargic or have drooping claws. The shell should be bright and free of excessive blemishes, and the lobster should feel heavy for its size, indicating a high meat content.
Essential Equipment for Steaming
One of the best things about steaming lobster is that it requires very little specialized equipment. You likely already have everything you need in your kitchen.
The Steaming Pot
You need a pot large enough to hold the lobsters without crowding them. A large 16-quart to 20-quart stockpot is ideal for two to four lobsters. If the pot is too small, the steam won’t circulate properly, leading to uneven cooking.
The Steamer Basket
A steamer rack or basket keeps the lobsters elevated above the boiling water. If you don’t have a formal steamer insert, you can improvise by placing a crumpled piece of aluminum foil or an inverted heat-proof ceramic plate at the bottom of the pot.
Kitchen Essentials
You will also need a pair of long-handled tongs to safely move the lobsters in and out of the pot. A heavy-duty pair of kitchen shears or a lobster cracker will be necessary for serving, along with small ramekins for the indispensable drawn butter.
Preparing the Steaming Liquid
While plain water works perfectly fine, many cooks like to infuse the steam with extra layers of flavor. To start, pour about 2 inches of water into the bottom of your pot. You want enough water to create a steady flow of steam for 15 to 20 minutes, but not so much that it touches the lobsters in the rack.
To enhance the aroma, consider adding two tablespoons of sea salt to the water to mimic the salinity of the ocean. You can also toss in a few lemon wedges, a splash of dry white wine, or a couple of sprigs of fresh parsley and thyme. Bring this liquid to a rolling boil over high heat before adding the lobster.
The Steaming Process Step by Step
Once your water is boiling and producing a thick cloud of steam, it is time to cook.
Adding the Lobster
Using your tongs, pick up the lobster by the back (the carapace) just behind the claws. Carefully place the lobsters into the pot one by one. It is best to place them in head-first. Do not remove the rubber bands from the claws yet; this is for your safety. Once the lobsters are in the pot, tightly cover it with a lid. If the lid is loose, you can place a heavy kitchen towel over the top to help trap the steam.
Timing the Cook
Start your timer as soon as the lid is closed. The general rule for steaming lobster is 9 minutes for the first pound of weight and an additional 3 minutes for each extra pound.
For example:
- A 1-pound lobster takes about 9 minutes.
- A 1.25-pound lobster takes about 11 to 12 minutes.
- A 1.5-pound lobster takes about 14 to 15 minutes.
- A 2-pound lobster takes about 20 minutes.
Checking for Doneness
You will know the lobster is done when the shell has turned a bright, vivid red. To be certain, you can pull on one of the small walking legs; it should come away from the body with very little resistance. The meat inside should be white and opaque, not translucent. If you use an instant-read thermometer, the internal temperature of the thickest part of the tail should reach 140 degrees Fahrenheit.
The Art of the Perfect Butter Sauce
While the lobster is steaming, you should prepare the accompaniment: drawn butter. Steamed lobster is naturally rich, but it pairs beautifully with the silkiness of melted butter.
To make traditional drawn butter, melt unsalted butter in a small saucepan over low heat. As it melts, white milk solids will rise to the top. Skim these off with a spoon to leave behind clear, golden liquid fat. For a flavor boost, add a clove of smashed garlic, a squeeze of fresh lemon juice, or a pinch of cayenne pepper. Keep the butter warm in small individual bowls so each guest has their own dipping station.
How to Serve and Eat Steamed Lobster
Serving steamed lobster is often a messy, hands-on affair, which is part of the charm.
Preparing the Platter
Once the lobsters are done, remove them from the pot with tongs and let them rest for 2 to 3 minutes. This allows the juices to redistribute and makes the lobster easier to handle. Using kitchen shears, snip off the rubber bands from the claws. Place the whole lobsters on a large platter garnished with lemon wedges and fresh parsley.
Cracking the Shell
Start by twisting off the claws and knuckles. Use a cracker to break the claw shell and pull out the meat in one piece. Next, separate the tail from the body by twisting and pulling. You can use shears to snip down the underside of the tail shell to reveal the large piece of tail meat. Don’t forget the small “legs”—many people enjoy sucking the sweet meat out of them like a straw.
Tips for Success and Common Mistakes
Learning how to make steamed lobster is simple, but a few common errors can ruin an expensive meal.
Avoid Overcooking
Overcooked lobster becomes tough and rubbery. It is better to check the lobster a minute early than a minute late.
Don’t Overcrowd the Pot
If you are cooking for a large group, it is better to steam the lobsters in batches. Crowding lowers the temperature and prevents steam from reaching the center of the pile.
The “Green Stuff”
When you open the lobster, you might see a green substance called tomalley. This is the lobster’s liver and pancreas. Many enthusiasts consider it a delicacy, but if it unappeals to you, simply wipe it away.
Frequently Asked Questions
Can I steam lobster tails instead of whole lobsters?
Yes, you can steam just the tails. The process is the same, but the cooking time is much shorter. Generally, a 4-ounce to 6-ounce lobster tail will take about 5 to 8 minutes to steam until the meat is opaque and firm.
Should I kill the lobster before steaming?
While many people put the lobster directly into the boiling steam, you can humanely kill the lobster just before cooking. Place the lobster on a cutting board and quickly insert the tip of a sharp chef’s knife into the “cross” on the back of its head. This kills the animal instantly.
Is it better to boil or steam lobster?
Steaming is generally considered superior because it is a more gentle heat. Boiling can lead to the meat absorbing too much water, which dilutes the flavor. Steaming keeps the flavor concentrated and the texture more tender.
How do I store leftover steamed lobster?
If you have leftovers, remove the meat from the shell as soon as possible. Store the meat in an airtight container in the refrigerator for up to two days. Leftover lobster is perfect for lobster rolls, pasta, or seafood salad.
What are the best side dishes for steamed lobster?
Classic pairings include corn on the cob, boiled baby potatoes, a crisp coleslaw, or a simple green salad. Since lobster is rich, acidic sides like lemon-based dressings or pickled vegetables help balance the palate.