Bertha Nunan, wife of a longtime lobsterman, shared her recipe with Yankee more than 30 years ago, in the June 1979 issue —Eds. “The secret to cooking lobsters is not to murder them. Give them a nice, slow, respectable way out. Don’t put them in boiling water, and don’t drown them in too much water. […]
Bertha Nunan, wife of a longtime lobsterman, shared her recipe with Yankee more than 30 years ago, in the June 1979 issue —Eds.
“The secret to cooking lobsters is not to murder them. Give them a nice, slow, respectable way out. Don’t put them in boiling water, and don’t drown them in too much water. Boiling them in a lot of water just boils their flavor out, and too much water waterlogs them. I put in two inches of water, whether I’m cooking two lobsters or 14. I take a salt container, and with the spout open, I pour it three times around the pot; then, plop! at the end [about three teaspoons]. When the water is boiling, put in the lobsters, put the lid on, and steam them for 20 minutes. Not a minute less or a minute more…. When they’re done, draw up your butter and serve the lobster with a dish of vinegar as well. Now the next step is what a lot of people, and practically all restaurants, ignore: I always put in fresh salted water for every batch of lobsters.”
Steaming lobster at home may seem intimidating, but it’s actually quite easy with the right techniques. Whether you’re cooking whole live lobsters or just the tails, steaming is a foolproof cooking method that yields incredibly tender, juicy meat.
At our website, we break down the simple steps to steam lobster like a pro. With just a large pot, steaming rack and some basic prep, you can make succulent lobster worthy of the finest seafood restaurants. Read on for everything you need to know about steaming lobster to perfection right in your own kitchen.
Benefits of Steaming Lobster
There are several advantages to steaming lobster rather than boiling or other cooking methods
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Steaming cooks the lobster gently using moist heat, keeping the meat incredibly tender and helping retain its sweet, delicate flavor.
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It’s harder to overcook lobster when steaming. The gentle heat ensures ideal texture without the meat becoming tough.
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Steaming allows any seasonings or aromatics to penetrate into the lobster meat for more flavor.
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Steamed lobster retains more natural nutrients compared to boiling.
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It requires minimal cleanup – just a pot, rack, and steaming liquid. Much easier than grilling or roasting.
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Steaming gives the lobster meat a pristine white color as opposed to boiling where it can appear more greyish.
With just a large stock pot and a steaming rack, you can cook lobster to tender perfection. The simple steaming method locks in moisture and brings out the seafood’s inherently sweet taste.
Step-By-Step Guide to Steaming Whole Lobster
Follow these easy steps for foolproof steamed whole live lobster:
Ingredients:
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1-1.5 pound live lobster(s)
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2 inches water or salted water
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Lemon wedges for serving
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Melted butter for serving
Instructions:
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Choose a 5 gallon or larger stock pot and fit with a steaming rack. This size allows enough room for 1-2 medium lobsters.
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Add 2 inches of plain water or salted water to the pot and bring to a rolling boil over high heat.
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Once boiling, place live lobster(s) onto the steaming rack one at a time. Cover pot with lid.
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Steam lobsters for 7-9 minutes per pound.
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Halfway through, quickly lift lid and rotate lobsters for even cooking. Recover immediately.
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Check doneness by twisting an antenna. It should pull out easily when fully cooked.
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Serve steamed whole lobster immediately with lemon wedges and melted butter. Enjoy!
It’s that simple. Keeping the pot sealed allows the steam to gently cook the lobster to tender perfection.
How to Steam Just Lobster Tails
Steaming shelled lobster tails takes less time but follows the same process:
Ingredients:
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Lobster tails (thawed if frozen)
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1 inch water
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Old Bay or other seafood seasoning
Instructions:
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Add 1 inch water and seasoning to a pot fitted with a steaming rack. Bring to a boil.
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Arrange lobster tails shell-side up on the rack. Cover and steam for 6-8 minutes until opaque.
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Check doneness by cutting into thickest part of tail. Meat should be white throughout.
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Serve warm with lemon wedges and melted butter.
Since there’s no shell, the heat penetrates quicker, so shelled tails take less time to steam fully. Adjust steaming time based on size of tails.
Pro Tips for Perfect Results
Use these pro tips for guaranteed tender, juicy steamed lobster every time:
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Choose live lobsters or fully thawed uncooked tails – this ensures best flavor and texture.
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Use a large enough pot to avoid overcrowding the lobsters while steaming.
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Keep lid sealed tightly so steam can work its magic.
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Salt the steaming water well to infuse flavor right into the meat.
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Don’t steam longer than needed or meat can become tough and rubbery.
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Test doneness early by twisting antenna or piercing meat. Lobster overcooks quickly.
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Serve steamed lobster immediately for optimum juiciness.
Frequently Asked Questions
What size pot do you need?
For 1-2 medium lobsters, a 5 gallon stock pot with lid works well. Larger pots are needed to steam more lobsters at once.
Can you steam frozen lobster tails?
Yes, frozen tails can be steamed but must be completely thawed first to ensure proper cooking.
What does undercooked lobster look like?
Undercooked lobster will have translucent flesh and jelly-like texture near the tail. Overcooked turns chalky and dry.
How long does a 1.5 pound lobster take to steam?
A 1.5 pound lobster takes 11-13 minutes to fully steam. The general rule is 7-9 minutes per pound.
What is the white substance in the body cavity?
The white gooey substance is called tomalley, which is the lobster’s digestive gland. It’s edible but not commonly eaten.
Enjoy Sweet, Tender Steamed Lobster
With the right preparation and cook times, it’s easy to make incredible steamed lobster worthy of the best seafood restaurants. Steaming keeps the delicate meat moist and brings out its natural sweetness.
Use our step-by-step guide and pro tips to perfectly steam lobsters at home for your next special occasion. Your family will be asking for home-cooked steamed lobster time and time again!
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Bertha Nunan, wife of a longtime lobsterman, shared her recipe with Yankee more than 30 years ago, in the June 1979 issue —Eds. “The secret to cooking lobsters is not to murder them. Give them a nice, slow, respectable way out. Don’t put them in boiling water, and don’t drown them in too much water. […]
By Nunan Bertha|Jun 11 2010| 
Bertha Nunan, wife of a longtime lobsterman, shared her recipe with Yankee more than 30 years ago, in the June 1979 issue —Eds.
“The secret to cooking lobsters is not to murder them. Give them a nice, slow, respectable way out. Don’t put them in boiling water, and don’t drown them in too much water. Boiling them in a lot of water just boils their flavor out, and too much water waterlogs them. I put in two inches of water, whether I’m cooking two lobsters or 14. I take a salt container, and with the spout open, I pour it three times around the pot; then, plop! at the end [about three teaspoons]. When the water is boiling, put in the lobsters, put the lid on, and steam them for 20 minutes. Not a minute less or a minute more…. When they’re done, draw up your butter and serve the lobster with a dish of vinegar as well. Now the next step is what a lot of people, and practically all restaurants, ignore: I always put in fresh salted water for every batch of lobsters.”
