How to Steam a Lobster (with Pictures)

2024 Author: Samantha Chapman | [email protected]. Last modified: 2023-12-17 09:13

The best way to cook a live lobster is in boiling water or steam. Many of those who like to eat shellfish prefer the second option because they believe that the pulp is softer and better retains all its delicate flavor. Furthermore, steaming the lobster makes it more difficult for the pulp to be overcooked, thus becoming rubbery and not very tasty: a very undesirable result. Most gourmets prefer to serve steamed lobster with simple melted butter, but there are other more complex recipes that require using the pulp of this delicious crustacean.

Ingrediants

Lobster

1 fresh lobster weighing about 500-700 g
1 tablespoon (15 g) of salt

Flavored Butter with Herbs and Lemon

60 g of butter
½ teaspoon of freshly squeezed lemon juice
½ teaspoon of chopped fresh parsley
½ teaspoon of fresh chopped chives
½ teaspoon of chopped fresh basil

Steps

Part 1 of 3: Steaming the lobster

Step 1. Prepare everything you need

To steam the lobster, you must have a pair of kitchen tongs, a plate, fresh water, a large pot with a lid and of course the special steamer basket. If you don't have a basket, you can use a metal strainer or grill.

If you have purchased a very large lobster or want to cook more than one at the same time, you will probably need to increase the cooking time, as well as use a larger pot, more water and an additional tablespoon of salt.
You will need enough water to fill the bottom of the pot, so the size and shape of the pan will determine how much you need to use exactly.
In a pan with a capacity of twenty liters you should be able to cook up to three and a half kilos of lobsters.

Step 2. Prepare the pot

Pour 5 cm of water on the bottom, add the salt and then position the basket or grill in the best way. You can use different varieties of salt to flavor lobster, including:

Whole sea salt;
Kosher salt;
Table salt.

Step 3. Heat the water and prepare the lobster

Use the strongest stove available and remember to cover the pot with the lid. Heat the water over high heat and start making the lobster while you wait for it to boil:

Rinse the lobster under cold running water, then place it on a plate, tray, or other flat surface while you wait for the water to boil.
When the water boils, grab the lobster where the head is attached to the body. Hold it steady and carefully remove the rubber bands on the claws by sliding them or cutting them with a pair of scissors. Be careful with your hands so you don't get pinched.
If you fear for the safety of your hands, you can cook the lobster without removing the rubber bands that hold it in place. However, to some extent, the pulp may absorb the taste of the gum.

Step 4. Cook the lobster

As soon as you have freed it from the rubber bands, remove the lid from the pot and place it in the basket or on the grill placed over the boiling water. You can put it in the pot with your hands or with the help of kitchen tongs. Remember that the head must be facing down. If you want to cook more than one at the same time, put them in the pot one at a time. Put the lid back on and bring the water back to a boil.

Make sure the pot is not too full if you are cooking more than one lobster. If you can't see the bottom or if the lid stays ajar, it means that you need to use two pots, one larger pot, or you need to cook the shellfish several times

Step 5. Start the kitchen timer

Immediately after placing the lobster in the pot, start the timer or take note of the current time, because the cooking time is based on when you put the crustacean in the pot, even if the water has stopped boiling. The cooking times for steaming the lobster are as follows:

10 minutes for 450 g;
12 minutes for 570 g;
14 minutes for 675 g;
16 minutes for 800 g;
18 minutes for 900 g;
22 minutes for 1,25 kg;
20-25 minutes for 1.35 kg;
40-45 minutes for 2.25 kg;
50-60 minutes for 2.7-3.2 kg.

Step 6. Move the lobster halfway through cooking

When the set timer indicates that half the time has already passed, uncover the pot and change the position of the lobster using the kitchen tongs to make sure it cooks evenly.

Immediately replace the lid on the pot when done and let the lobster cook for the remaining time.
Lift the lid on the opposite side to yours when it is time to remove it from the pot to change the position of the lobster; in this way, you will not run the risk of burning yourself with the hot steam.

Step 7. Remove the lobster from the pot when cooked

Remove the pot from the stove, carefully remove the lid and transfer the crustacean to a baking sheet with the help of the kitchen tongs. If you have cooked more than one lobster, take them out one at a time to avoid dropping them. Wait until they are cool enough to be able to touch them easily.

To immediately stop the cooking process and let it cool more quickly, dip the lobster repeatedly in water and ice, for a few moments at a time, before placing it in the pan.
You can tell if the lobster is cooked by looking at its colors: when the carapace turns a bright red hue and the flesh is white, it is ready to be eaten. If you want to check again, grab an antenna and pull it; if the lobster is cooked, it should come off easily.

Part 2 of 3: Extract the Pulp

Step 1. Prepare the necessary tools

To extract the pulp of the lobster, you must first break and remove the carapace in which it is enclosed. To do this, you will need:

A sharp knife;
A pair of scissors;
A kitchen towel.

Step 2. Extract the pulp from the tail

First, detach the tail from the rest of your body by gently twisting it as you pull it, then lay it on the cutting board with the bottom side facing down. Now insert the tip of the knife right in the center of the tail, then cut it in half, lengthwise, towards the caudal fin (the rear fin).

Continue by turning the lobster and extending the cut on the opposite side, towards the point where the tail was attached to the body, to divide it completely in half. Once the tail is opened, you can extract the pulp from the carapace with your hands simply by pulling it gently

Step 3. Break the claws to remove the pulp enclosed within

First, detach them from your body by gently twisting them as you pull them. You will notice that at the end of the two appendages there are the pincers that the lobster uses to defend itself. At this point, you need to separate them from the rest of the legs using scissors.

Detach the small movable part of the claws by moving it back and forth with your fingers until the shell breaks. The pulp is contained in the largest part of the claws.
Wrap the part of the claw that encloses the pulp in a cloth, then hit it with the handle of the knife to break the shell. Strike once or twice on each side, then remove the tea towel and separate the shell from the pulp with your hands.

Step 4. Extract the pulp from the first part of the claws

Cut them lengthwise with scissors or a knife and then slide your fingers along the inside of the shell and extract the pulp.

If you have a pair of shellfish tongs (the kitchen utensil), you can use them instead of the knife to open the shells of the lobster claws and legs

Step 5. Extract the pulp from the legs

First of all detach them from the rest of the body, then cut them sideways with scissors to be able to extract the pulp contained within them.

After clearing the claws and legs of the pulp, discard the broken shells along with the head and body

Step 6. Plate and serve the lobster pulp

Place the lobster on a plate and serve it with flavored butter and a freshly cut lemon wedge.

Alternatively, you can use lobster pulp to prepare other recipes, for example a bisque, a pasta sauce or a seafood salad

Part 3 of 3: Make Herb and Lemon Flavored Butter

Step 1. Melt the butter

Let it melt in a saucepan over medium-low heat. If you want to prepare plenty of it to serve numerous diners, multiply the doses by four. The ingredients you need to make lemon and herb butter are:

250 g of butter;
2 teaspoons of freshly squeezed lemon juice;
2 teaspoons of parsley, chives and basil respectively.

Step 2. Add the herbs to the melted butter

When the butter has melted completely, pour the lemon juice and the three chopped aromatic herbs into the saucepan. Taste the result with a teaspoon and finally add salt and pepper to taste.