Steamed lobster recipe

Published June 25, 2010 3:26PM (EDT)

(Serves 6)


  • 1 teaspoon salt
  • 6 live lobsters, 1-1/4 pounds each (select the liveliest ones)


  1. Pour 3 cups of water into a large stockpot with a vegetable steamer. Add the salt and bring to a boil. (A large pot should accommodate up to 6 lobsters. For servings of more than 6, use a second pot.)
  2. Drop the live lobsters head-first into the pot, cover tightly and say 10 Hail Marys. Steam for 8 to 10 minutes per pound (12 minutes should be perfect for 1-1/4-pound lobsters).
  3. The lobsters will be a deep red color when done. To double-check doneness, pull off one of the walking legs. If it comes away easily, it is done.
  4. Remove lobsters from the pot. Turn each lobster upside down and make a cut through the shell down the middle of the entire tail. Serve immediately.

By Bob Blumer

Bob Blumer (aka the Surreal Gourmet) hosts his own program on the Food Channel.
The Surreal Gourmet's Web Site is located at

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