Best 9 Steamed Lobster Recipes

DRAWN BUTTER FOR STEAMED LOBSTER, CRABS, OR CLAMS

Steps:

• Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
• Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a serving bowl or several small ramekins, taking care not include the watery liquid in the bottom of the pan. Serve.

STEAMED LOBSTER TAILS

Steps:

• Pour about 1 inch of water in the bottom of a large pot and bring to a boil. Add the salt and place a steamer insert inside the pot so that it is just above the water level. Put the lobster tails on the rack and cover the pot. Cover and steam for 8 minutes. And don't peek! Serve with melted butter.

STEAMED LOBSTER WITH LEMON-HERB BUTTER

Steps:

• Cook lobsters in 2 large pots of boiling salted water until shells are pink and lobsters are just cooked through, about 11 minutes.
• Meanwhile, melt butter in small saucepan. Add lemon juice and herbs. Season with salt and pepper.
• Serve lobsters with lemon wedges and warm herb butter.

STEAMED LOBSTER WITH WHITE WINE

Steps:

• Carefully cut lobster tails down the center using scissors, making a wide enough incision for the meat to "flower" out during cooking. De-vein the meat, if desired.
• Combine wine, cherry tomatoes, butter, 1 tablespoon garlic powder, and salt in a large pot; add lobster tails. Bring heat to medium and steam lobster tails for 4 minutes. Add the remaining 1 tablespoon garlic powder and continue steaming until meat is cooked through and tender, about 3 minutes more.

STEAMED LOBSTER

Steps:

• Fill a large steamer or soup pot, with about 2 inches of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Bring to a boil over medium heat.
• Place the lobsters in the steamer basket or directly in the pot, cover, and allow to steam until they turn bright red, about 15 minutes. Remove the lobsters from the pot and cool to room temperature, and then chill thoroughly before cracking open. Serve with lemon wedges and Lemon-Caper Mayonnaise as part of a raw shellfish bar.
• Combine all ingredients in a mixing bowl and blend with a wooden spoon to combine. Set aside to allow the flavors to marry. Serve as a dipping sauce with steamed lobster and poached shrimp.
• Yield: 3 cups

STEAMED CLAMS AND LOBSTER WITH SHALLOT BUTTER, CORN, SAUSAGES AND POTATOES

Steps:

• Make clams:
• Divide clams between 2 large pots, pushing clams to one side of each pot. Divide sausages and potatoes between pots, placing both ingredients on the other side of pots. Add 1 cup water, 1/2 tablespoon oregano, 1/2 teaspoon crushed red pepper, then 1/4 cup Shallot Butter to each pot. Cover tightly and cook over high heat until clams open, about 8 minutes (discard any clams that do not open). Remove from heat. Using slotted spoon, transfer clams to large bowl, leaving sausages and potatoes in pots. Ladle some of cooking broth into small serving bowl. Serve clams as appetizer, offering broth alongside.
• Make lobster:
• Cook 3 lobsters at a time in large stockpot of boiling water, about 12 minutes for 1-pound lobsters and 20 minutes for 2-pound lobsters. Transfer lobsters to bowl.
• Meanwhile, set pots with sausages and potatoes over medium heat. Cover and continue to cook until potatoes begin to soften, about 12 minutes. Add corn to pots; cook until vegetables are tender and sausages are cooked through, about 10 minutes longer.
• Using heavy large knife, cut 2-pound lobsters in half lengthwise; keep 1-pound lobsters whole. Place lobsters, sausages, potatoes and corn on large platter. Pour remaining Shallot Butter into small bowl. Pour any broth from pots into another small bowl; serve alongside lobsters.

STEAMED MAINE LOBSTER

Steps:

• In a pot large enough to hold 2 lobsters, pour in 2 inches of seawater.
• If you don't have seawater, add 1 tsp.
• salt to plain water.
• Pour in 4 oz.
• of the beer.
• Bring the water to a boil over high heat.
• Place the 2 lobsters in the pot and cover tightly.
• Return to a boil as quickly as possible and then start counting the time.
• The 2 lb.
• lobsters should steam for 16 minutes.
• Take them out with tongs, dump the water and start over with fresh water, adding the salt if no seawater and the beer.
• Serve with individual bowls of melted butter and cracking utensils.
• If you want to cook smaller or larger lobsters: it is 13 minutes per pound, for the first pound; add 3 minutes per pound for each additional pound thereafter (Ex: a 1 1/2 lb lobster will cook for 14 1/2 minutes).

STEAMED LOBSTER

Steps:

• Set up a collapsible steamer in a very large pot. Pour in a good inch of water and bring to a boil. Lower the lobster into the pot, on top of the steamer; slap on the lid and hold it there for the first minute or so of cooking, to keep the lobster firmly in place. Meanwhile, melt the butter slowly in a small pot, and squeeze in as much lemon juice as you like. Keep warm.
• After 10 minutes of cooking, remove the lobster with tongs, and let the water drip back into the pot. Place on a big plate, with the melted butter in a small cup alongside. If you don't have lobster-eating equipment, look in your toolbox for something to crack the tough shells, or use a nutcracker. I use poultry shears to cut through the middle from head to tail, so I can break the body open and get at the meat. Dip each bite into the melted butter, and relish the delectable sweet, sea-scented flavor. And be sure to spoon out the tomalley, now greenish in color and creamy in texture, and glorious to eat.
• Second Round
• Return the shells to the broth, and cook together for about 15 minutes, adding a little more water. You'll now have a fine broth to use in any fish soup, or for the base of a New England Bouillabaisse (page 91).

LOBSTER TAILS STEAMED IN BEER

Steps:

• In a medium saucepan, over medium to high heat, bring the beer to a boil.
• If lobster tails are still in the shell, split the shell lengthwise first.
• Place a steamer basket on top of the saucepan. place thawed lobster tails in basket and cover. Reduce heat and simmer for 8 minutes.