STEAMED LOBSTER
Steps:
- Fill a large steamer or soup pot, with about 2 inches of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Bring to a boil over medium heat.
- Place the lobsters in the steamer basket or directly in the pot, cover, and allow to steam until they turn bright red, about 15 minutes. Remove the lobsters from the pot and cool to room temperature, and then chill thoroughly before cracking open. Serve with lemon wedges and Lemon-Caper Mayonnaise as part of a raw shellfish bar.
- Combine all ingredients in a mixing bowl and blend with a wooden spoon to combine. Set aside to allow the flavors to marry. Serve as a dipping sauce with steamed lobster and poached shrimp.
- Yield: 3 cups
STEAMED LOBSTERS
Provided by Food Network Kitchen
Categories main-dish
Time 41m
Yield 4 lobsters
Number Of Ingredients 6
Steps:
- Choose a pot with a tight-fitting lid that is large enough to fit the lobsters comfortably with enough room for the steam to circulate around them. Wrap the lid tightly with a kitchen towel. Place a steamer basket or an upturned colander in the pot, and pour in cold water to a depth of about 2 inches. Cover and bring to a boil.
- Meanwhile, put the lobsters on a cutting board. Place the tip of a large, heavy knife at the cross marks on the back of a lobster's head. In one quick motion cut down through the head to the cutting board. Repeat with the remaining lobsters.
- To keep the tails straight and ensure even cooking, slip a thin wooden skewer through the length of the lobster's tails.
- When the water is boiling, quickly add the lobsters to the pot and cover. Steam the lobsters, shaking the pot occasionally, until cooked through, about 8 minutes for 3/4 to 1 pound lobsters, about 10 minutes for 1 to 1 1/4 pound lobsters, and about 11 minutes for 1 1/2 to 2 pound lobsters.
- Remove the lobsters from the pot and, if you are serving them whole, set them aside for several minutes to rest. Using the back of the heavy knife or a mallet crack the claws. Transfer the lobsters to plates and serve with drawn butter and lobster claw crackers.
- To remove all the meat from the lobster: Transfer the lobster to a colander in the sink and rinse under cold running water to stop the cooking. Using your hands, twist the claws, knuckles, and tails off of the lobsters. Reserve the bodies for making broth.
- On a work surface, rest the tails on their sides and, using the palm of your hand, press down on them to crack the shells. Holding a tail with both hands, with the belly facing you, break the tail shell back and pop out the meat. Repeat with the remaining tails. If you have female lobsters (the swimmerets at top of the tail are soft and have hair-like wisps protruding from them), you may want to prepare coral butter, (recipe follows) with the roe. The roe are the dark green eggs located in the body and the top of the tail. Carefully cut open the top of the tail and the body and remove the roe.
- Grab the "thumb" of a lobster claw and move it back and forth. Try to wiggle the shell off of the meat while pulling out the internal piece of cartilage, leaving the meat attached to the claw (this is a tricky maneuver, if it doesn't work you should be able to shake the meat out). Place the claw horizontally upright with the curve of the claw facing up. Using the heavy part of the blade of the knife, with a short and swift motion, crack the back end of the claw. Drop the claw to its side and, with the back of the knife, crack the side of the back of the claw. Remove the cracked back end of the claw and wiggle the meat out from the shell. Repeat with the remaining claws.
- Place the knuckles on the work surface and cover with a kitchen towel. Using the back of the knife, crack the knuckles. Using your hands, remove the shell from the knuckles and carefully pick out the meat. You may also use kitchen shears to cut open the knuckles and remove the meat.
- Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
- Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a serving bowl or several small ramekins, taking care not include the watery liquid in the bottom of the pan. Serve.
- Yield: about 1 cup
- Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
- Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a small bowl. Wipe out the sauce and return the drawn butter to it.
- Place the roe in a medium bowl and whisk lightly to break it up. Heat the butter over medium heat until just hot. Gradually pour the warmed butter over the roe, while whisking, until the eggs turn bright red. Serve with lobster or other shellfish.
- Yield: about 1 cup
STEAMED MAINE LOBSTER
Summer is coming and this means lobster will be on the menu! Everyone should know how to cook them for the backyard cookout.
Provided by Petunia
Categories Lobster
Time 26m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- In a pot large enough to hold 2 lobsters, pour in 2 inches of seawater.
- If you don't have seawater, add 1 tsp.
- salt to plain water.
- Pour in 4 oz.
- of the beer.
- Bring the water to a boil over high heat.
- Place the 2 lobsters in the pot and cover tightly.
- Return to a boil as quickly as possible and then start counting the time.
- The 2 lb.
- lobsters should steam for 16 minutes.
- Take them out with tongs, dump the water and start over with fresh water, adding the salt if no seawater and the beer.
- Serve with individual bowls of melted butter and cracking utensils.
- If you want to cook smaller or larger lobsters: it is 13 minutes per pound, for the first pound; add 3 minutes per pound for each additional pound thereafter (Ex: a 1 1/2 lb lobster will cook for 14 1/2 minutes).
Nutrition Facts : Calories 842.7, Fat 8.2, SaturatedFat 1.6, Cholesterol 862.6, Sodium 3852.8, Carbohydrate 6.7, Protein 171
STEAMED LOBSTER
Steps:
- Set up a collapsible steamer in a very large pot. Pour in a good inch of water and bring to a boil. Lower the lobster into the pot, on top of the steamer; slap on the lid and hold it there for the first minute or so of cooking, to keep the lobster firmly in place. Meanwhile, melt the butter slowly in a small pot, and squeeze in as much lemon juice as you like. Keep warm.
- After 10 minutes of cooking, remove the lobster with tongs, and let the water drip back into the pot. Place on a big plate, with the melted butter in a small cup alongside. If you don't have lobster-eating equipment, look in your toolbox for something to crack the tough shells, or use a nutcracker. I use poultry shears to cut through the middle from head to tail, so I can break the body open and get at the meat. Dip each bite into the melted butter, and relish the delectable sweet, sea-scented flavor. And be sure to spoon out the tomalley, now greenish in color and creamy in texture, and glorious to eat.
- Second Round
- Return the shells to the broth, and cook together for about 15 minutes, adding a little more water. You'll now have a fine broth to use in any fish soup, or for the base of a New England Bouillabaisse (page 91).
HOW TO STEAM A LOBSTER
Make and share this How to Steam a Lobster recipe from Food.com.
Provided by Andi Longmeadow Farm
Categories Lobster
Time 18m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Fill pot with water to match pounds of lobster. (3 qts. per 2 pounds lobster).
- Add seasonings, vegetable, and garlic.
- Bring water to rolling boil.
- Add live lobsters one at a time (if more then one), starting to time immediately. (10 minutes per pound for first pound of lobster, 1 minute per pound thereafter = 2 pound lobster= 12 minutes).
- Do not cover.
- Stir lobster half-way through cooking time.
- Let lobster rest for a full five minutes to allow the meat to absorb the moisture from the shell.
- Carefully remove and grab a bib.
Nutrition Facts : Calories 386.3, Fat 3.5, SaturatedFat 0.9, Cholesterol 576.6, Sodium 15919.7, Carbohydrate 8.5, Fiber 1.4, Sugar 3.2, Protein 76.1
BOILED OR STEAMED LOBSTERS
Lobster may be considered a delicacy, but it's a cinch to prepare. When you visit the fish market, don't be surprised at the crustacean's black or bluish-brown color; the familiar bright-red hue comes only with cooking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 2
Steps:
- To boil: Fill a very large (4-gallon) stockpot three-quarters full with cold water. Bring to rolling boil; add salt. Plunge lobsters, one at a time, headfirst into the water. Cook, uncovered, 12 to 14 minutes (from the time lobsters enter pot).
- To steam: Fit a very large stockpot with a steaming basket (or use a round wire rack or an inverted metal colander). Fill pot with cold water just to reach bottom of basket. Cover; bring to a boil. Quickly set lobsters in one layer in pot (or cook in batches). Cook, covered, 15 to 17 minutes.
STEAMED LOBSTER WITH LEMON-HERB BUTTER
Categories Herb Shellfish Steam Dinner Lemon Seafood Lobster Summer Anniversary Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cook lobsters in 2 large pots of boiling salted water until shells are pink and lobsters are just cooked through, about 11 minutes.
- Meanwhile, melt butter in small saucepan. Add lemon juice and herbs. Season with salt and pepper.
- Serve lobsters with lemon wedges and warm herb butter.
STEAMED LOBSTERS
For this recipe, you're going to have to kill a lobster. Do yourself a favor in this regard. Don't think about it. Don't consider the lobster, as David Foster Wallace once did. Don't take a position, ethically speaking. Just act. It will be easier for all involved. And once you do it, the rewards are deep: the sweet, tender meat, for dipping in melted butter and piling onto your plate with potatoes and corn, and the shells, to sauté and simmer into a luxurious stock.
Provided by Sam Sifton
Categories dinner, main course
Time 20m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Fill a large lobster pot with 1 inch of water. Stir in the salt, set a rack or large steamer basket in the bottom and bring the water to a boil. Add the lobsters, cover with a tight-fitting lid and return the water to a boil. Once boiling, lower the heat to a gentle boil and steam the lobsters until they are bright red, about 10 minutes. Check doneness by pulling an antenna. If it comes off without resistance, the lobster is done. If not, cook for a few more minutes. Serve with melted butter and, if you choose, corn and potatoes. Remove the meat from the fifth lobster and refrigerate for use later in lobster risotto (recipe here). After eating, reserve the lobster shells for stock (recipe here). Serves 4.
Nutrition Facts : @context http, Calories 804, UnsaturatedFat 11 grams, Carbohydrate 0 grams, Fat 29 grams, Protein 129 grams, SaturatedFat 16 grams, Sodium 3301 milligrams, Sugar 0 grams, TransFat 1 gram
LEMONY STEAMED FISH
Mild flavored, flaky fish fillets. Any number of different types of fish will work, and you can increase the recipe easily. Try halibut, cod, salmon, red snapper, trout, etc. Serve with a white and wild rice blend.
Provided by DHERDEBU
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut 6 foil squares large enough for each fillet.
- Center fillets on the foil squares and sprinkle each with dill weed, onion powder, parsley, paprika, seasoned salt, lemon pepper, and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket and fold the edges to seal. Place sealed packets on a baking sheet.
- Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
Nutrition Facts : Calories 142.4 calories, Carbohydrate 1.9 g, Cholesterol 60.7 mg, Fat 1.1 g, Fiber 0.3 g, Protein 29.7 g, SaturatedFat 0.1 g, Sodium 183.9 mg, Sugar 0.6 g
STEAMED LOBSTER TAILS
Steps:
- Pour about 1 inch of water in the bottom of a large pot and bring to a boil. Add the salt and place a steamer insert inside the pot so that it is just above the water level. Put the lobster tails on the rack and cover the pot. Cover and steam for 8 minutes. And don't peek! Serve with melted butter.
Nutrition Facts : Calories 356.4 calories, Carbohydrate 0.9 g, Cholesterol 222.5 mg, Fat 24.5 g, Protein 32.2 g, SaturatedFat 14.9 g, Sodium 1986.6 mg
BOILED MAINE LOBSTER
Each summer, many lobsters' tough shells are replaced by thin ones. These lobsters, called "shedders," are a delight to eat -- it takes no effort to get at the tail and claw meat. Still, it is smart to keep a pair of crackers at hand, just in case. Boiling lobsters in court-bouillon, a staple for poaching seafood, makes them quite flavorful in the absence of seawater.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Place onions, carrots, and celery in a large stockpot. Make a bouquet garni: Gather thyme, parsley, and bay leaf; tie into a bundle with kitchen string, then add to the stockpot.
- Fill stockpot 2/3rds full with cold water; set over high heat. Bring to a boil. Reduce heat, and let simmer about 30 minutes.
- Add white wine and peppercorns; simmer about 15 minutes more. Return to a boil.
- Depending on size of stockpot, quickly add 4 to 6 lobsters to boiling court-bouillon, making sure the liquid covers all the lobsters. Allow court-bouillon to return to a boil again, and cook lobsters about 12 minutes. Using tongs, remove lobsters, and transfer to a platter or large bowl. Repeat with remaining lobsters, working in batches if necessary.
- Using kitchen scissors, trim the tip of each lobster claw; allow the liquid to drain, and discard. Serve lobsters with melted butter and lemons.
More about "steamedmainelobster recipes"
PERFECTLY STEAMED LOBSTER RECIPE | BON APPéTIT
From bonappetit.com
3.1/5 (61)Estimated Reading Time 30 secsServings 2
STEAMED LOBSTER RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (29)Total Time 24 minsCategory Dinner, EntreeCalories 230 per serving
HOW TO STEAM LOBSTER TAILS | RECIPE WITH INSTRUCTIONS & COOK TIMES
From mainelobsternow.com
STEAMED RECIPES: BROWSE ALL DISHES - THE WOKS OF LIFE
From thewoksoflife.com
STEAMED LOBSTER COOKING TIPS | LOBSTER FROM MAINE
From lobsterfrommaine.com
HOW TO STEAM A WHOLE LOBSTER + HOW TO EAT IT TOO!
From savoryexperiments.com
HOW TO STEAM A LIVE, WHOLE LOBSTER | STEAMED MAINE LOBSTER …
From lukeslobster.com
HOW TO STEAM LOBSTER TAILS? BEST WAYS TO DO IT - SIMPLE30
From simple30.com
10 BEST STEAMED SEAFOOD RECIPES | YUMMLY
From yummly.com
THIRD + MAIN
From thirdandmainva.com
12 STEAMED DISHES FOR A HEALTHIER DIET
From asianfoodnetwork.com
FROM PRISON FOOD TO A MODERN DELICACY - SEAFOOD UNIVERSITY
From mylivelobster.com
WHAT CAN YOU COOK IN A STEAMER - THE MEAL EXPERT
From themealexpert.com
STEAMED LOBSTER RECIPE | MYRECIPES
From myrecipes.com
STEAMED LOBSTER - THE WASHINGTON POST
From washingtonpost.com
STEAMED LOBSTERS | CANADIAN LIVING
From canadianliving.com
HOW TO STEAM LIVE LOBSTER LIKE A PRO - SEAFOOD UNIVERSITY
From mylivelobster.com
STEAMED LOBSTER RECIPE - KITCHEN SWAGGER
From kitchenswagger.com
WHAT’S THE BEST WAY TO COOK LOBSTER: STEAMED OR BOILED?
From mainelobsterfestival.com
HOW TO COOK: STEAMED LOBSTER TAILS - WHOLE FOODS MARKET
From wholefoodsmarket.com
MAINE LOBSTER BAKE RECIPE | MYRECIPES
From myrecipes.com
17 STEAMED RECIPES WE LOVE - INSANELY GOOD
From insanelygoodrecipes.com
HOW TO STEAM LOBSTER AT HOME ON THE STOVE TOP - WASHINGTON POST
From washingtonpost.com
HAPPENING TODAY AT THE NAUTICAL ROOSTER
From nauticalrooster.com
STEAMING LOBSTER: THE BEST WAY TO COOK A LOBSTER
From fultonfishmarket.com
STEAMED LOBSTER – MAINE LOBSTER
From maine-lobster.com
STEAMED LOBSTER AND CORN FOR A CROWD RECIPE - FOOD & WINE
From foodandwine.com
HOW TO STEAM LIVE MAINE LOBSTER | ORDER MAINE LOBSTER
From ordermainelobster.com
SIMPLE AND EASY STEAMED LOBSTER THE WHOLE FAMILY WILL LOVE
From thegillsgroup.com
MAINE LOBSTER BAKE RECIPE - CRAZY LOBSTER & SHELLFISH CO
From crazylobstershellfish.com
CALORIES IN STEAMED OR BOILED LOBSTER AND NUTRITION FACTS
From fatsecret.ca
HOW LONG TO BOIL / STEAM COOK LOBSTER AND EATING INSTRUCTIONS
From capeporpoiselobster.com
MENU — THIRD + MAIN
From thirdandmainva.com
HOW TO COOK LOBSTER TAIL IN A METAL STEAMER | EHOW
From ehow.com
STEAMED LOBSTER WITH LEMON THYME BUTTER RECIPE - JEREMY SEWALL …
From foodandwine.com
HOW TO STEAM LOBSTER (WITH PICTURES) - WIKIHOW
From wikihow.com
HOW TO STEAM LOBSTER | MAINE LOBSTER NOW - YOUTUBE
From youtube.com
THE STEAMED LOBSTER | MISS CHINESE FOOD
From misschinesefood.com
You'll also love