steamed lobster

Steaming lobster is my favorite way to prepare it at home. Take a deep breath; it’s not as hard as you think!

4 lobsters, 1 to 2 pounds each (leave rubber bands on for cooking)
2 lemons, quartered
1/2 stick unsalted butter, melted, for dipping

  1. Fill a large stockpot about one-quarter full with water. Bring water to a boil over high heat.
  2. Once water is boiling, add lobsters (in batches if necessary as to not overcrowd pot) and quickly cover pot. It will take about 12 minutes to cook a 1- to 1 1/4-pound lobster, about 13 minutes for a 1 1/2- to 2-pound lobster.
  3. When lobsters are done, shells will turn bright red. Place lobsters on a serving tray and remove rubber bands.
  4. To eat, twist off claws and crack them open using a nutcracker. The knuckle meat can be accessed with kitchen shears (or use your hands to do a little digging as well). Pull off tail. With a knife, cut down middle of underside of lobster shell and remove meat.
  5. Serve with lemon wedges and melted butter.

cook’s note: Save bodies and shells for compost or making stock. 

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