Description
Many are intimidated when it comes to cooking live lobster but, I’ll be honest with you, I think it’s easier than a lot of cuisines, and steamed lobster is no exception and maybe the easiest, elegant dinner of them all.
Ingredients
Scale
- Live Lobsters
- Water
- 1 tablespoon of salt for every 1 quart of water
Instructions
- Fill a large pot 3/4 full of water.
- Add a tablespoon of salt for every quart of water. The water should be salty like seawater. Bring the water to a rapid boil.
- It’s up to you if you want to leave the claw rubber bands on. Some people say leaving them on gives the lobster an “odd-taste” but others value their fingers.
- Grasp the lobster by the body and lower it upside down and headfirst into the boiling water. Continue to add the live lobsters to the pot in this manner.
- Cover the pot.
- Boil the lobsters for 10-20 minutes or longer, depending on the size of the lobster.
- 10-13 minutes for 1 lb lobster
- 12-18 minutes for a 1 1/2 pound lobster
- 18-23 minutes for a 2-3 pound lobster
- The lobsters should be a bright vivid red color when done. You do not want to eat raw or undercooked lobster. It needs to be opaque through and through. If you cook it too long, the meat will get rubbery, so keep an eye on the time.
Notes
How to pick your lobsters: Buy perky, energetic lobsters; they should be active and extend their claws upwards when lifted.
Pot Size: An 8-quart pot will easily take one lobster, a 16-quart pot, 2 or 3 lobsters.