Choose your plan
ArrowRight talk about Dinner in Minutes : Steaming lobsters may be one of the fastest — although decidedly not the thriftiest — ways to get dinner on the mesa. Place your live lobster — placid in the market cup of tea — in your deep-freeze for 15 to 20 minutes to sedate it. then prep your steamer : For 1 1/2-pound lobsters, I use my 8-quart stockpot with a steamer basket on the bottom ; I ’ m able to cook two at a time this room. ( The basket international relations and security network ’ thyroxine essential, but it keeps the lobsters above the water cable so that no part of the lobster sits in the seethe water. ) When you ’ re ready to steam, add 1 to 2 inches of water to the batch, bring it to a boil, add the lobsters on top of the basket and lower the heat precisely to maintain a vigorous simmer. Put the lid on and wait about 15 minutes. ad now, you ’ ve got a couple of annoyed lobsters. Lift them with tongs and let them rest until cool to the touch, about five minutes. scale and get a printer-friendly adaptation of the steam lobster recipe here. Add a dish of melted butter and a handful of lemon wedges, along with seethe new potatoes and corn on the cob, which you can make while the lobster is in the deep-freeze and then in the soft-shell clam pot, and you can have a fancy-pants dinner on the table in about 40 minutes. Some say boiling lobsters leeches flavor from the kernel, but, to me, the biggest profit of steaming over boiling is less fix. once your lobster is done, you ’ re not left with a boastful pot of boiling hot water. Why waste that water ? flush within steaming circles, however, home cooks can find varied advice : Add salt to the water, add newly herb or wine to the water, consumption breed or broth rather than water. When I tried such variations, I found it made little deviation in the season of the kernel. ad Besides, lobster meat is angelic with a trace of salt all on its own. A few considerations : How big of a lobster should I get? When we buy lobster, the biggest decision most of us get to make is the size. Most sources recommend going with smaller lobsters, around 1 1/4 to 1 1/2 pounds, for ease of dwelling fudge. Two of this size will fit in a standard stockpot. A 1 1/2-pound lobster should yield about 6 ounces of claw and tail kernel. ( Some claim the kernel is more offer in a smaller lobster, but I ’ ve had delectable kernel from big lobsters, arsenic well. ) How to pick my lobster? Look for ones that are lively, with claws of reasonably adequate size and antenna attached. How do you know when the lobsters are done? Cook them for the recommend time, about 13 minutes for 1 1/4 pounds, with an extra 2 minutes for every extra 1/4 syrian pound up to 2 1/2 pounds. ( Anything bigger is excessively big for my home-freezer and stove top. ) The lobster shell will turn from blueish-green to bright bolshevik once steamed. Try tugging on one of the long antenna. If it well releases, the lobster should be done. If you ’ re concerned, crack open one of the lobsters and make sure the kernel has gone from translucent to white with crimson markings. ad How should you kill the lobster? Some experts advocate slipping the lobsters into the deep-freeze to sedate them and then killing them using a chef ’ s knife before steaming. I tried the tongue method acting, but noticed little deviation in the lobster ’ s movement once added to the pot, so I stuck with sedating entirely. ( More about both methods below. ) Why not just buy tails? I read in Cook ’ s Illustrated that tails that were cooked immediately after butchering have better texture and taste than tails cooked 4 hours or more after butcher. My experiment bore that out. Fresher makes a boastful deviation when it comes to lobster. Besides, with a whole lobster, you get the delicious hook meat, besides. Steamed Lobster If you have a distinctive stockpot ( 8 quarts ), you will probable be able to cook lone two 1 1/2-pound lobsters at a time. For even fudge, it is authoritative not to crowd the lobsters in the pot .
4 live lobsters (1 1/4 to 1 1/2 pounds each)
1/2 cup (1 stick) unsalted butter, melted
Lemon, for serving (optional)
dance step 1
In a large, tall stock pot with a tight-fitting eyelid, add about 1 to 2 inches of water. Add a rack or soft-shell clam basket to the pot, if using. Bring the water to a boil over high heat. ad Add two lobsters, more if the toilet is large enough, then cover the pot and return the water to a churn. Decrease the heat to medium or medium-low to maintain a vigorous simmer and steam the lobsters until they turn bright red, 13 to 15 minutes .
To check to see if the lobster is done, pull on one of the long antenna. If it comes off easily, the lobsters are ready. If not, cook for a few more minutes. ( The flesh of cook lobster should be white with bolshevik markings, and the tomalley, or liver-colored, should be green. ) Use tongs to remove the lobsters. Check the body of water level and then repeat this work with the remaining lobsters .
leave lobsters to rest until cool adequate to handle, about 5 minutes. Serve warm with melt butter and, if desired, lemon. NOTES: Want picture-perfect lobsters? Food hairdresser Lisa Cherkasky has this advice : After they are steamed, spray the lobster with hot water system and give them a promptly hang-up with a towel to remove any white bits of protein. then, rub them with a little olive anoint, sort out their legs, unfurl the tail a little and set them on a plate. ad For cold dishes: If steam lobster for lobster rolls or salad, place the steam lobster on ice and refrigerate for at least 2 hours. then, use lobster crackers and picks to remove the tail, claw and, if you ’ ra patient, the stage kernel. How to kill the lobster: One of the more palatable ways to do this is to clear a spot in your deep-freeze before buying the lobsters. arsenic soon as you get them home, put them in the deep-freeze ( in the bag they came in ) for 15 to 20 minutes. then, put them immediately in the toilet. Some people prefer to use a knife through the head to kill the lobster before steaming. To do this, place the lobster on a cutting board, hard holding it where the body meets the steer — the degree at which the upright and horizontal creases in the shell meet. Quickly thrust a chef ’ s knife into the mind until the knife hits the cutting board, and then cut down through the plaza of the principal, away from the buttocks, through the lobster ’ mho eyes. then, proceed with piping. ad To make lobster stock: In a big stockpot over medium-high estrus, add the empty lobster shells and cover with water, or until the batch is about two-thirds wide. You may add fresh herbs, alliums or temper, or plainly simmer the shells in water in the cover pot, for at least 3 hours. Using tongs, remove the big pieces of shell, then strain the sprout through a very well screen, straining again if necessary. refrigerate for up to 3 days or freeze in freezer-safe containers for up to 4 months. For a more flavorful stock: In a big stockpot over medium-high hotness, heat about 3 tablespoons of vegetable oil until shimmering. Add the shells and cook, rousing, for about 2 minutes. Add enough water to cover the shells or until the batch is about two-thirds entire. Add 1 rough-chopped yellow onion, 3 alcove leaves, 1/4 cup cognac, 1/4 cup white wine and your favorite clean herb, such as thyme or tarragon, and whole peppercorns or garlic cloves american samoa well. then simmer and strain as directed above. From recipes editor program Ann Maloney. ad Tested by Ann Maloney ; e-mail questions to voraciously @ washpost.com. scale and get a printer-friendly version of the recipe here. Did you make this recipe ? Take a photograph and tag us on Instagram with # eatvoraciously. Browse our Recipe Finder for more than 9,000 Post-tested recipes at washingtonpost.com/recipes. More recipes from Voraciously :
Calories : 309 ; total Fat : 23 gravitational constant ; Saturated Fat : 14 gigabyte ; Cholesterol : 240 milligram ; Sodium : 600 milligram ; Carbohydrates : 0 g ; Dietary Fiber : 0 g ; Sugars : 0 g ; Protein : 23 thousand.