STEAMED LIVE LOBSTER
- You will need a large deep pot large enough to fit the lobsters.
- Pour 2 inches of water into the pot along with a little salt (feel free to add some of the seaweed that came with the lobsters if desired).
- Bring water to a heavy boil.
- Put the lobsters in head first, taking care not to crowd the lobsters in the pot. Make sure there is at least six inches at the top of the pot after putting the lobsters into the pot (this allows enough room for the steam to rise through all the lobsters).
- Refer to the timetable below for steaming lobsters. We urge you however, not to rely on these timetables alone.
- When the steam starts filtering out of the pot, you are getting close. This is when you begin to smell the fine aroma of the lobster feast that you are about to enjoy.
For Cooking Live Lobster
1 Pound – 10 mins.
1 1⁄4 Pounds – 12 mins.
1 1⁄2 Pounds – 14 mins.
1 3⁄4 Pounds – 16 mins.
2 Pounds – 18 mins.
2 1⁄2 Pounds – 22 mins.
3 Pounds – 25–30 mins.
Are they done?
Cooked lobsters will turn bright red at the end of either a boil or steam. The old trick we use here in Stonington is the antenna test: If the antenna pulls off easily, the lobster is done. For larger lobsters (greater than 2 lbs.) we advise that you let them cook a few minutes after the antenna pulls off. You can easily check to see if it is done by cracking the lobster where the tail meets the body, and checking to see if the meat has turned white and opaque rather than translucent.