If there is one thing this seventh-generation Florida girl loves it is seafood.
My Dad loves to tell the story of when I was very young and devoured and entire lobster all by myself. A lobster that was never intended to be for me, but I suppose once I tasted that first bite I was hooked.
As part of our #madefromscratch series, I thought this was one “how-to” that was essential for anyone to tackle – how to steam a fresh, live lobster.
If you’ve never done it before it’s surely something that can be intimidating and not for the faint of heart. But guess what, it’s super simple and only takes minutes, and is a whole lot more cost effective than getting a lobster from a restaurant.
4 qty – 1.5 to 2 lb each fresh, live lobsters
1 TBSP kosher salt
Gather a large stockpot with steamer insert and fill with approximately 2-3″ of water and add salt. Bring water to a rolling boil and then gently place lobsters into the steamer insert, making sure not to overcrowd them.
Place lid on your stockpot and steam for approximately 10 minutes (1 lb lobster), 15 minutes (1.5 lb) or 20 minutes (2 lb). Carefully remove your lobsters and allow to cool to the touch before serving.
Garnish with fresh lemon and melted butter, enjoy!
Once cooked your lobster shell should be bright red in color (brighter than my photos show thanks to a little bit of filter on the images, but isn’t it dreamy?) and the meat inside should be a milky white instead of being translucent.
Truth be told, I love a good lobster roll or lobster ravioli but my very favorite way to enjoy this crustacean is in its most simple form – steamed to perfection. I also love to add a bit of tarragon to my melted butter to give it a bit of a deeper flavor.
I hope you’ll give this one a try – I promise you won’t be disappointed!
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