Steamed Garlic Lobster Recipe

Prepare live lobsters

Place live lobsters in the freezer for 15-20 minutes to calm them (optional but humane). Meanwhile bring 1.5 cups water to a rolling simmer in the bottom of a large covered steamer pot or wok with a tight-fitting lid.

Split lobsters

Using a sharp chef's knife, place each chilled lobster on a cutting board belly-down. Firmly but carefully split the lobster lengthwise through the head and tail to expose the meat. Remove the intestinal vein and small sac behind the head (the tomalley) if desired.

Arrange for steaming

Arrange lobster halves flesh-side up in a single layer in the steamer basket or on a heatproof plate that fits inside the steamer. Reserve any shell juices in the lobster body and pour into a small bowl to add later to the sauce if desired.

Steam

Place the steamer basket or plate into the pot above the simmering water, cover tightly and steam for 6-9 minutes, depending on size (6 min for 10–12 oz halves, up to 9–10 min for larger). Lobster meat is done when it becomes opaque and firm, and internal temperature reaches 140–145°F (60–63°C). Remove carefully and set aside while finishing sauce.

Melt butter and infuse aromatics

In a small saucepan over medium-low heat, melt the 6 tbs unsalted butter. Add the minced garlic and minced ginger. Cook gently for 1.5–2 minutes, stirring, until fragrant and the garlic is soft but not browned (reduce heat if it begins to color).

Season the sauce

Stir in the soy sauce, dry sherry (or mirin), fish sauce (if using), and granulated sugar. Add the reserved lobster juices if you saved them (about 1–2 tbs). Simmer very gently for 1 minute to blend flavors.

Finish with acid and aromatics

Turn off the heat and stir in the lemon juice, white pepper, and half of the thinly sliced scallion whites and greens (reserve remaining scallion greens for garnish). If desired, add chopped cilantro to the warm sauce so it wilts slightly.

Optional quick browning (for flavor)

For a slightly roasted garlic flavor and glossy look, transfer the sauce to an ovenproof small dish and place under a very hot broiler for 1–2 minutes until the top just begins to bubble and color. Watch carefully to avoid burning. Alternatively, spoon hot sauce over lobster without broiling.

Place steamed lobster halves on a warm serving platter, flesh-side up.

Spoon the warm garlic-butter sauce evenly over each lobster half, making sure garlic and scallion pieces distribute across the meat.

Drizzle the 0.5 tsp sesame oil lightly over the sauced lobster and sprinkle toasted sesame seeds and the remaining sliced scallion greens on top. Adjust seasoning by sprinkling coarse salt to taste (start with 1/4 tsp per lobster half).

Garnish with cilantro leaves (if using) and serve with lemon wedges on the side. Serve immediately with crusty bread or steamed rice to soak up the sauce.