Steamed Lobsters
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon sea salt
- 5live lobsters (1¼ to 1½ pounds each)
- ½cup (1 stick) butter, melted
- Steamed corn (optional)
- Baked potatoes (optional)
Nutritional analysis per serving (4 servings)
804 calories; 29 grams fat; 16 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 129 grams protein; 3301 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fill a large lobster pot with 1 inch of water. Stir in the salt, set a rack or large steamer basket in the bottom and bring the water to a boil. Add the lobsters, cover with a tight-fitting lid and return the water to a boil. Once boiling, lower the heat to a gentle boil and steam the lobsters until they are bright red, about 10 minutes. Check doneness by pulling an antenna. If it comes off without resistance, the lobster is done. If not, cook for a few more minutes. Serve with melted butter and, if you choose, corn and potatoes. Remove the meat from the fifth lobster and refrigerate for use later in lobster risotto (recipe here). After eating, reserve the lobster shells for stock (recipe here). Serves 4.
Private Notes
Comments
The way to kill a lobster is to freeze it - not till it's hard - but just enough so it goes to sleep. Put it in the boiling water frozen and by the time it's awake it will be dead. You should ALWAYS look for the most humane way to slaughter. It's a profound thing to do. We have to kill to eat - animals or plants. We can't eat rocks, only living things. You should ALWAYS think about it.
What's the best (quickest and most humane) way to kill the lobster? I've done this before with a knife plunged into what I believed was the brain stem, but have never felt confident about this. Experts, please weigh in.
I live in Gloucester, MA., wher we ship a ton of lobster daily.
This is the perfect recipe and the way it is done in every home here.
Can this recipe be used for lobster tails? If so, any recommendation for checking for doneness? This seems to be the critical step in most lobster recipes for delicious vs rubbery mediocrity. Thanks!
It takes about 2 seconds to dispatch a cold-numbed lobster with a sharp knife. I have no idea if lobsters feel pain, but why chance it. I totally disagree with my favorite Times writer. Consider the lobster, as one would consider all creatures, especially one that brings us such pleasure.
I tried to kill the lobsters according to directions kill but they didn't die! It was horrible.
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