Steaming is widely considered by culinary experts and seafood enthusiasts to be the absolute best way to prepare lobster. While boiling is a common alternative, it often results in waterlogged meat and a loss of the crustacean’s natural, briny sweetness. Steaming, on the other hand, is a much more gentle process. It uses the intense heat of vapor to cook the meat within the shell, locking in moisture and ensuring a tender, succulent texture that is difficult to achieve with other methods. Whether you are preparing a romantic dinner for two or hosting a grand New England-style feast, mastering the art of the steam is the key to a professional-grade seafood experience.
Why Steaming Trumps Boiling
When you submerge a lobster in a large vat of boiling water, you essentially create a lobster stock. The water extracts the delicate flavors from the meat and the shell. Conversely, steaming keeps the lobster elevated above the liquid, allowing the meat to cook in its own juices. This method is also more forgiving; because steam is less dense than water, the risk of overcooking the lobster by a few seconds and turning the meat rubbery is significantly reduced. Furthermore, steaming is faster because you only need to bring an inch or two of water to a boil rather than several gallons.
Essential Tools and Ingredients
To begin your culinary journey, you will need a few specific items. A large stockpot is the most critical piece of equipment. For two lobsters, an 8-quart pot is sufficient, but if you are cooking for a crowd, a 4-gallon or 5-gallon kettle is recommended to ensure the steam can circulate freely around each animal.
The Steamer Setup
You will need a steamer basket or a metal rack that fits inside your pot. This prevents the lobsters from sitting in the boiling water. If you do not have a dedicated steamer insert, you can improvise by using an upturned colander or even a few crumpled balls of aluminum foil to keep the lobsters elevated.
Ingredients for Success
While the lobster is the star of the show, the steaming liquid and accompaniments are vital. You will need:
- Fresh, live Maine lobsters (hard-shell is preferred for higher meat content)
- Sea salt (about 2 tablespoons per quart of water)
- Water (enough to fill the pot to a depth of 2 inches)
- Unsalted butter (for clarifying or melting)
- Fresh lemon wedges
- Optional aromatics: white wine, beer, or sprigs of fresh thyme added to the water
Preparation and Safety
Handling live lobsters can be intimidating for beginners. To make the process more humane and easier to manage, you can place the lobsters in the freezer for about 20 minutes before cooking. This sedates them and prevents them from flailing when they enter the pot. Always keep the rubber bands on the claws until after the cooking is complete to avoid any accidental pinches.
Killing the Lobster Humanely
If you prefer to kill the lobster instantly before steaming, you can use a sharp chef’s knife. Locate the small cross-shaped mark on the back of the lobster’s head. Place the tip of the knife there and push down firmly and quickly through the head. This disconnects the nervous system immediately.
The Steaming Process Step by Step
Start by adding about 2 inches of water to your stockpot. Add the sea salt to the water; this mimics the natural environment of the lobster and helps season the meat through the shell. If you are using aromatics like beer or lemon slices in the water, add them now.
Bring the water to a rolling boil over high heat. You will know it is ready when the lid begins to rattle or heavy steam escapes from the sides. Using sturdy tongs, grasp the lobsters behind the claws and lower them into the pot, head-first. Immediately replace the lid to trap the steam inside.
Start your timer only when the water returns to a boil and steam is actively rising. Do not peek! Opening the lid allows the heat to escape and will drastically increase the cooking time. If you are cooking multiple lobsters and the pot is crowded, you may briefly open the lid halfway through the process to rearrange them with tongs, ensuring even exposure to the steam.
Master the Steaming Times
Cooking time is determined by the weight of the individual lobster, not the total weight of all lobsters in the pot. For example, two 1-pound lobsters will take the same amount of time as one 1-pound lobster.
- 1 lb lobster: 8 to 9 minutes
- 1.25 lb lobster: 10 to 12 minutes
- 1.5 lb lobster: 12 to 14 minutes
- 2 lb lobster: 16 to 18 minutes
If you are using soft-shell lobsters (typically caught in the summer months), reduce the steaming time by about 2 minutes, as their thinner shells allow heat to penetrate the meat more quickly.
How to Tell When Your Lobster Is Done
The most visual indicator of a cooked lobster is the shell color, which should turn a vivid, bright red. However, color alone is not always reliable, especially for larger specimens.
The Antenna Test
A classic technique used by coastal chefs is the antenna test. Use your tongs to give one of the long antennae a gentle pull. If it pops out easily with no resistance, the lobster is likely finished.
Checking Internal Temperature
For the most accurate results, use an instant-read thermometer. Insert the probe into the thickest part of the tail through the underside. The ideal internal temperature for lobster is between 135°F and 140°F. If the temperature exceeds 145°F, the meat will begin to toughen.
Inspecting the Meat
If you are still unsure, make a small incision where the tail meets the body. The meat should be completely opaque white. If it appears translucent or greyish, it requires another minute or two in the steam.
Resting and Serving
Once the lobsters are cooked, remove them from the pot with tongs. This is a crucial step: let the lobsters rest for 5 minutes before cracking them open. This resting period allows the juices to redistribute and settle within the meat, resulting in a much more flavorful bite.
Preparing Drawn Butter
No steamed lobster is complete without drawn butter. Melt unsalted butter in a small saucepan over low heat. As it melts, you will see white milk solids rise to the top. Skim these off with a spoon. The clear, golden liquid remaining is clarified butter, which has a higher smoke point and a pure, rich flavor that perfectly complements the sweet lobster meat.
Side Dish Pairings
To round out your meal, consider traditional New England sides. Corn on the cob, boiled red potatoes, and a crisp coleslaw are the standard accompaniments. For a more sophisticated presentation, serve your steamed lobster alongside a light arugula salad with a lemon-vinaigrette or a side of creamy mushroom risotto.
Tips for Cracking and Eating
To get the most meat out of your lobster, start with the tail. Twist it away from the body, then squeeze the sides of the tail shell until it cracks. You can then pull the meat out in one solid piece. For the claws, use a cracker to break the shell and a small seafood fork to extract the meat. Don’t forget the knuckles—they often contain some of the sweetest meat on the entire lobster!
FAQs
How do I store live lobsters before cooking?
You should keep live lobsters in the refrigerator in an open container, covered with damp paper towels or seaweed. Never store them in a sealed bag or in fresh water, as this will kill them. They are best cooked the same day you buy them but can stay alive for up to 36 hours if kept cool and moist.
Can I steam frozen lobster tails?
Yes, you can steam frozen lobster tails, but they must be completely thawed first for even cooking. Thaw them overnight in the refrigerator. Once thawed, steam 4-ounce tails for about 5 to 6 minutes and 8-ounce tails for about 8 to 10 minutes until the meat is opaque.
What is the green stuff inside the lobster?
The green substance is called the tomalley, which is the lobster’s liver and pancreas. Many seafood lovers consider it a delicacy and eat it spread on crackers or mixed into sauces. However, it is an optional part of the meal and can easily be rinsed away if you prefer.
Why did my lobster meat turn out rubbery?
Rubbery meat is almost always a sign of overcooking. When lobster is cooked past an internal temperature of 145°F, the proteins tighten and squeeze out the moisture. To prevent this, always use a timer and consider pulling the lobster off the heat when it hits 135°F, as carryover cooking will happen while it rests.
Is it necessary to salt the steaming water?
While not strictly necessary for the cooking process, salting the water is highly recommended. Using sea salt or Kosher salt helps to season the lobster through its porous shell, enhancing its natural oceanic flavor. Use about 1 to 2 tablespoons of salt per quart of water.