Steaming a lobster is often considered the gold standard for preparing this prized crustacean. While boiling is a common alternative, steaming is a gentler process that yields more tender meat and preserves the lobster’s natural, briny sweetness. If you have ever felt intimidated by the prospect of handling a live lobster or worried about overcooking an expensive dinner, this comprehensive guide will walk you through every nuance of the process, from selection to the final crack of the claw.
Why Steaming Trumps Boiling
When you submerge a lobster in a large pot of boiling water, the turbulence can cause the lobster to absorb excess water, sometimes leading to a soggy texture. Steaming, by contrast, uses the intense heat of water vapor to cook the meat in its own juices. This method is also more forgiving; because steam is less dense than water, the lobster cooks slightly slower, giving you a wider window of perfection before the meat becomes rubbery. Furthermore, steaming preserves the bright red pigment of the shell, making for a more stunning presentation on the plate.
Selecting the Best Lobster
Before you even turn on the stove, you need to start with high-quality ingredients. A lobster’s quality is largely determined by its shell hardness and its activity level.
Hard Shell vs. Soft Shell
Lobsters molt their shells as they grow. A “new shell” or soft-shell lobster has recently molted and is filled with more water, making the meat sweeter but less abundant. A “hard-shell” lobster is fully grown into its armor. These are typically preferred for steaming because they are packed with dense, flavorful meat that holds up well to the heat.
Vitality Matters
Always choose a lobster that is lively. When you pick it up, it should lift its claws or flap its tail aggressively. A sluggish lobster may have been in the tank too long, which can lead to diminished meat quality.
Essential Equipment for Steaming
You don’t need a professional kitchen to steam a lobster, but a few specific tools will make the job much easier and safer.
- A Large Pot: You need a pot big enough to hold the lobsters without crowding them. A 19-quart pot can usually handle two to three 1.5-pound lobsters.
- Steamer Basket: This keeps the lobsters elevated above the water. If you don’t have one, you can crumple up some aluminum foil or use an inverted heat-proof colander at the bottom of the pot.
- Tongs: Long-handled tongs are essential for placing the lobsters into the steam and removing them safely.
- Heavy-Duty Kitchen Shears: These are much safer and more effective than a knife for opening the tail and claws later.
Preparing the Steaming Liquid
While plain water works, the secret to a professional-grade steamed lobster lies in the aromatics. The steam carries the scent of the liquid into the crevices of the shell.
Fill your pot with about 2 inches of water. Add 2 tablespoons of sea salt per quart of water to mimic the salinity of the ocean. For extra depth, toss in a few lemon wedges, a handful of fresh parsley, or a splash of dry white wine. Bring this mixture 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 steady cloud of steam, it is time to begin.
Handling the Lobster
Keep the rubber bands on the claws until after the lobster is cooked. This protects your fingers and prevents the lobsters from damaging each other in the pot. Grip the lobster by the back of the carapace (the main body shell) to keep your hands away from the tail, which can flip unexpectedly.
Into the Pot
Place the lobsters into the steamer basket head-first. Work quickly to minimize the amount of steam escaping the pot. Once they are inside, cover the pot with a tight-fitting lid. If the lid is loose, place a heavy damp kitchen towel over the top to seal in the heat.
Timing the Cook
The clock starts the moment the lid is closed. Maintain high heat to ensure the steam stays consistent throughout the process.
Steaming Time Chart
The size of the lobster dictates the cooking time. If you are steaming multiple lobsters, base the time on the weight of the individual lobsters, not the combined weight.
- 1 pound: 10 minutes
- 1.25 pounds: 12 minutes
- 1.5 pounds: 14 minutes
- 2 pounds: 18 minutes
- For every additional quarter-pound of weight, add about 2 minutes to the steaming time.
How to Tell When It Is Done
Visual cues are helpful, but internal temperature is the only way to be 100% sure.
The Shell Color
A perfectly cooked lobster will turn a bright, vivid red. If there are still dark, dull patches on the shell, it likely needs another minute or two.
The Antenna Test
Give one of the long antennae a gentle tug. If it pulls out easily and cleanly from the head, the lobster is likely finished. However, this is not always foolproof.
Internal Temperature
For the most accurate results, insert an instant-read thermometer into the thickest part of the tail, underside. You are looking for an internal temperature of 140°F. At this temperature, the meat is opaque and firm but still succulent.
Resting and Prepping for Service
Once the timer goes off, remove the lobsters immediately with tongs and place them on a platter. Let them rest for 3 to 5 minutes. This allows the juices inside the shell to redistribute, ensuring the meat doesn’t all spill out when you crack it open.
Before serving, use your kitchen shears to snip the rubber bands off the claws. Some chefs like to make a small incision at the tip of the claws or the base of the tail to drain any excess hot water that might have collected inside the shell.
Serving Suggestions
A steamed lobster is a masterpiece on its own, but the right accompaniments elevate it to a celebratory meal.
Drawn Butter
The classic choice is clarified butter, also known as drawn butter. By removing the milk solids, you are left with a pure, golden fat that has a higher smoke point and a silky mouthfeel. Adding a touch of garlic or a squeeze of lemon to the butter can provide a nice acidic contrast to the rich meat.
Side Dishes
Keep the sides simple so they don’t overshadow the main event. Corn on the cob, roasted red potatoes, or a crisp green salad are traditional New England favorites. A cold glass of Chardonnay or a light pilsner beer balances the richness perfectly.
Common Mistakes to Avoid
Even seasoned cooks can stumble when preparing lobster. Avoid these pitfalls for the best results:
- Crowding the Pot: If the lobsters are packed too tightly, the steam cannot circulate, leading to unevenly cooked meat. Cook in batches if necessary.
- Overcooking: This is the most common error. Lobster meat continues to cook for a minute after being removed from the heat. It is better to pull it out at 140°F than to wait until it hits 150°F and becomes tough.
- Using Cold Water: Always wait for a full boil before adding the lobster. Starting in cold or lukewarm water results in a mushy texture.
FAQs
-
How do I store live lobsters if I am not cooking them immediately?
Live lobsters should be kept cool and moist. Place them in a vegetable crisper drawer of your refrigerator in an open paper bag or wrapped in damp newspaper. Do not put them in fresh water or in a sealed plastic bag, as they will suffocate. They should ideally be cooked within 12 to 24 hours of purchase. -
Is the green stuff inside the lobster edible?
Yes, the green substance is called the tomalley, which functions as the lobster’s liver and pancreas. Many seafood lovers consider it a delicacy with a concentrated lobster flavor. However, it should be eaten in moderation, as it can accumulate environmental toxins. -
Can I steam frozen lobster tails?
You can, but they must be completely thawed first for even cooking. Steam thawed 4-ounce to 6-ounce tails for approximately 5 to 8 minutes. The meat should be white and opaque throughout. -
What is the red stuff I see inside some lobsters?
The red, grain-like substance found inside some female lobsters is called “coral” or roe (unfertilized eggs). It is completely edible and turns a bright red color when cooked. It has a mild flavor and is often used in lobster bisques or sauces. -
How do I get the meat out of the small legs?
While the tail and claws hold the most meat, the small walking legs contain delicious morsels. To extract the meat, break the legs off the body and use your teeth to “roll” the meat out, similar to how you would squeeze a tube of toothpaste, or use a small rolling pin to press the meat out onto a plate.