We recommend that you steam your lobsters. They come out the same as your traditional boiled lobster, but there's less watery mess!
- Find a pot big enough to hold all your lobsters. If you have quite a few, you may want two pots.
- Add a few inches of water and a bit of salt to your pot.
- Bring the water to a full, rolling boil.
- Add your lobsters (be careful not to splash on yourself)
- Put a lid on your pot and continue to boil.
- Use the chart below for general time guidelines.
| Chix – 1 1/4 lb |
9-11 min |
1 3/4- 2 lb |
15-17 min |
3 1/4-3 3/4 lb |
21-23 min |
| 1 1/4-1 1/2 lb |
11-13 min |
2 1/2-2 3/4 lb |
17-19 min |
4 lb |
23-25 min |
| 1 1/2-1 3/4 lb |
13-15 min |
2 3/4-3 lb |
19-21 min |
5 lb |
25-27 min |
| Multiple lobsters cooked together may require additional cooking time. Lobsters will turn bright red when cooked. To check for accurate cooking, look between the lobster body and the tail. Carefully slice the membrane to expose the meat. The meat should be an opaque white with splashes of pink or red. If should not appear gray, translucent, or jelly-like. Female lobsters may have roe or tomalle in their tails. It will appear solid red or black/green like jelly. This may be eaten or removed. |
Serve with melted butter. For a good fulfilling Serve with melted butter. For a good fulfilling side, cook a light pasta dish and supplement with a vegetable. Enjoy!!!!!!
Recommended sauce: Melt butter on the stove and cook on medium (be careful not to burn it). Then add garlic powder and basil. When you see the bubbles, add a little wine. Simmer for 1 minute (or more if you still sense a wine flavor). Then, dip your lobster meat and enjoy!!!!
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