Steamed Lobster

February 6th, 2006 by Jeff in Main Dishes

Lobster is a wonderful seafood delight that comes primarily from Maine. Sure, you can get it elsewhere, but Maine lobster is the standard. The larger the lobster is, the tougher the meat will be. I recommend a 1 1/2 pound lobster per serving.

The biggest problem with eating lobster is not finding the right ones, it is how it is prepared. There is nothing worse than eating a boiled lobster! Lobster must not be boiled! I am not sure how I can emphasize it any more. If you want soggy, mushy lobster with no flavor, boil it, otherwise follow my method.


  • Lobster.
  • Water.


In a very large sauce pot, add water until the water is about 2 inches deep. Insert a metal colander or strainer so lobster will not be immersed into the water. Bring to a boil while you prepare the lobster.

Myself, I am not a big roe fan. Roe is a pretty name for lobster guts. I always clean the lobster before I cook it. If you like to eat lobster guts, by all means, leave them in.

To remove the roe, turn the lobster on its back. Take a long knife and push the point of the knife right into the lobsters mouth. Then using that as leverage, push the rest of the knife right down the middle of the lobster in one motion. I always thought it similar to those old paper cutting machines we had in school when I was a kid.

Once you crack the lobster open, in a sink with running water, run your fingers down the inside of the lobster removing the roe. You should do this from the head to the tail. At this point, the lobster is dead and limp. You MUST cook this lobster right away. NEVER cook a raw lobster that has expired more than 20 minutes previous.

Take the lobsters and place them inside the boiling pot, and COVER. This will steam the lobster.

Usually after about 15 – 20 minutes the lobster is done. Make sure that the water never dries up or your house will smell pretty bad for about a week. 🙂

The lobster should be bright red and the tail should come off easy.

With hot water, spray off any fat that may be on the outside of the lobster. Lobster fat has been known to make some people sick.



Leave the roe in if you are too squeamish to slaughter the lobster ahead of time. It will not affect the flavor in any way.

Many people enjoy the roe, so you may want to ask your guests before you clean the lobster.

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