Steamed Lobster
Photo Courtesy of voteprime Many restaurants favour steamed lobster because steaming lobster leaves the meat tender. It's the way I choose to cook them as well, because it leaves the best taste and doesn't add more water into the shell. And it's just about the simplest recipe you could possibly find. 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 with about one inch to two inches deep with water. You want enough water that the pot won't boil dry, but not so much that you end up boiling them. Seawater is the best option, if you have it. If you don't have seawater, then add 1 Tbsp of salt (preferably sea salt, of course! Though plain old table salt will work as well.) for about each quart or litre of water. It doesn't have to be exact; a little more or a little less won't change the taste that much. Another great option, if you can, is to add some seaweed to the water to enhance the taste. Bring the water to a rolling boil. If you have a steamer basket, put it in the pot, put the lobsters in the basket and cover them with the lid. If not, no problem, just put the lobsters right into the bottom of the pot, and put the lid on. The lobster should fit easily and not be crowded. If there is more lobster than can easily fit in the pot in a single layer, cook them in batches. Steam for 15 minutes for a 1 lb lobster, or 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. Remove them from the pot with tongs - the shells will be very hot!
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