To properly steam a lobster, it must be elevated above the level of water in the pot. There are a couple of ways to achieve this: If your pot has a steaming rack or a fitted pasta strainer, this will make the steaming job easier. Otherwise, you can improvise by placing a heatproof bowl upside down in the pot, then placing a heatproof dish on top of it to hold the lobster(s).
Lobster Steaming Guide:
1. Fill base of pot with 1 to 1 1/2 inches water and salt liberally. It should taste as salty as sea water.
2. Set up your steaming apparatus. Turn heat to high, cover and bring water to a rolling boil; place lobsters in pot and cover tightly. The idea is to keep all the steam in the pot. If your pot does not have a tight-fitting lid, cover it with aluminum foil.
3. When the lobsters have cooked for the recommended time (check out recommended times below), it should be removed and tested for doneness.
4. Using oven mitts, break it open where the body meets the tail, but do not sever it completely. The tail meat should be creamy white with no translucency. If there is roe, it should be bright red while uncooked roe will be black.
5. If the lobster is not done, reconstruct it as best you can, then wrap its midsection with some foil to keep it in 1 piece. Steam for a few minutes longer, and then test again.
Lobster Steaming Times:
1 pound: 10 minutes
1 1/4 pounds: 12 minutes
1 1/2 pounds: 14 minutes
2 pounds: 18 minutes
2 1/2 pounds: 22 minutes
3 pounds: 25 to 30 minutes
5 pounds: 40 to 45 minutes
Contact Speedy Lobster today for your shipment of fresh and properly frozen lobsters. 1-888-669-1233
