Steamed Lobster


by: Breadman

Steaming lobster allows you to cook it more slowly than boiling it, which leaves it more tender. It also allows you to make a little sauce from the lobsters’ juices. The sauce is rich, but much less rich than the customary drawn butter.


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serves: 4

4 live lobsters

1/2 cup dry white wine

1 shallot (minced)

2 tablespoons finely chopped fresh parsley

6 tablespoons cold butter (cut into 6 slices)



Nutrition Facts
Steamed Lobster

Servings Per Recipe: 4

Amount per Serving

Calories: 305

  • Total Fat: 18.6 g
  •     Saturated Fat: 11.3 g
  •     Trans Fat: 0.7 g
  • Cholesterol: 236.6 mg
  • Sodium: 791.3 mg
  • Total Carbs: 3.5 g
  •     Dietary Fiber: 0.5 g
  •     Sugars: 1.5 g
  • Protein: 25.3 g

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1.  Turn the lobster back side down, and insert a knife into the head, but not all the way through. Then bring the knife forward, effectively cutting the head, but not the outer shell, in half.

2.  Put a strainer over a bowl containing 1 teaspoon vinegar or brandy (to prevent the juices from congealing), and twist off the lobster’s tail while holding it over the strainer.

3.  Reach into the head and tail and pull out the tomalley and any roe. Leave them in the strainer.

4.  Twist off the pinchers.

5.  Finish cutting the head in half.

6.  Pull out the grain sacs in each half of the head and discard.

7.  Work the roe and tomalley through the strainer with a ladle and your fingers. Refrigerate until needed for adding to a sauce.

8.  Put the juices in a pot large enough to hold the lobsters, add the wine and shallot, and bring to a gentle simmer.

9.  Put the lobsters in the pot, cover, and steam for 12 to 15 minutes, or until the lobsters have turned bright orange all over. About halfway through the steaming, redistribute the lobsters so that those that were on the bottom are now on top. Check the liquid in the pot every few minutes to make sure it isn’t running dry; if it runs low, add 1/2 cup water.

10.  When the lobsters are done, take them from the pot and set aside. Strain the liquid in the pot through a fine-mesh strainer into a saucepan and boil the juices down to about 1/4 cup. Add the parsley and whisk in the butter a piece at a time. Season with salt and pepper. Pass the sauce at the table.

11.  You can serve your guests whole lobsters and pass the sauce at the table or make life easier for everyone by snapping off the claws and removing the claw meat as shown opposite. Then cut the tails in half lengthwise with a large chef’s knife, place the tail halves flesh side up on heated plates, put the claw meat on top of the tails, and spoon over the sauce.

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