Steamed Lobster

Many restaurants favour steamed lobster because steaming lobster leaves the meat tender - here's how to steam lobster at home.

You need a large pot with a tight-fitting lid. Fill the bottom half of a pot about 2" deep with seawater. If you don't have seawater, then add 1 Tbsp of salt (preferably sea salt, of course!) for each quart of water. Another great option is to add some seaweed to the water to enhance the taste.

Bring to a rolling boil. If you have a steamer basket, insert lobsters in the basket and cover with lid. If not, no problem, just put the lobsters right into the bottom of the pot. The lobster should fit easily and not be crowded. If there is more lobster than can easily fit in pot, cook them in batches.

Cook for 15 minutes for a 1 lb lobster, 20 minutes for larger or if you have 2 lobsters. The lobster is done when it has turned bright red and the small legs pull off easily.