Steamed Lobster Recipe

Chill lobsters

Place live lobsters in the refrigerator or an insulated cooler with ice packs for 20–30 minutes to calm them. This reduces movement and makes handling easier.

Prepare steaming liquid

In a large stockpot (8–10 quart) add 6 cups water, 1 cup white wine (if using), 2 tablespoons sea salt, 2 bay leaves, 1 teaspoon peppercorns, and the halved lemon (juice in pot and halves added). Bring to a rolling simmer over high heat.

Set up steamer

Place a heavy-duty steamer rack or basket in the pot so the lobster will sit above the liquid. The liquid should not touch the lobsters when placed on the rack.

Add lobsters

Using tongs, quickly but carefully place the chilled lobsters, headfirst, onto the rack in a single layer. Cover the pot tightly with a lid.

Steam time

Bring the pot back to a steady steam, then reduce heat to maintain a vigorous simmer. Steam 12–14 minutes for 1 to 1¼ lb lobsters. For 1¼–1½ lb lobsters steam 14–16 minutes. For 2 lobsters of mixed sizes, time for the larger lobster; add 2–3 minutes if both are larger than 1½ lb. Lobsters are done when shells are bright red and internal temperature in tail meat reaches 140–145°F (60–63°C).

Rest briefly

Turn off heat, remove the lid, and let lobsters rest in the pot for 2 minutes to finish cooking with residual steam.

Prepare butter

While lobsters steam, melt 8 tablespoons unsalted butter in a small saucepan over low heat. Keep warm. Stir in chopped parsley and a squeeze of lemon juice from the reserved lemon halves to taste.

Remove and split

Using tongs, transfer lobsters to a cutting board. Twist off claws, crack with a lobster cracker or heavy knife, and split tails lengthwise with a chef's knife or kitchen shears if desired for easier eating. Remove tomalley (optional).

Serve

Arrange lobster halves and claws on a platter with lemon wedges. Serve immediately with warm parsley butter for dipping.