Steamed Lobster Recipes

Lobster is a low-fat, high-protein seafood that contains essential omega-3 fatty acid. It is well-known that its consumption aids in reducing the risks of heart disease and strokes, and also improves our eye and neurological functioning.

Steaming is a great way to cook a lobster and can be done at home quite easily. The best way to cook lobster is by placing it in a steamer, before transferring it to a lobster pot with a fitted, heavy lid. It's advisable to cook this crustacean in small batches, to make sure not to overcook them. Steaming them takes a little longer and needs lesser water than boiling.

• 4 fresh lobsters (1½ pounds, each)
• 2 lemons, juiced
• 1 tbsp. sea salt

Fill a large steamer with about 2 inches of water; add the salt and lemon juice. Bring the water to a boil over medium heat and place the lobsters in the steamer. Cover it with a lid and allow the lobsters to steam until they turn bright red. Remove them from the pot and allow them to cool at room temperature. Serve these with lemon wedges and the following lemon-caper mayonnaise.

• 3 cups mayonnaise
• 2 lemons, juiced
• 4 garlic cloves, coarsely chopped
• 2 handfuls flat-leaf parsley, chopped

• 3 tbsp. capers, drained and coarsely chopped
• Sea salt and freshly ground black pepper, to taste

Combine all the ingredients in a large bowl and blend them well with a wooden spoon. Set aside for a few minutes and serve it as a dip for the steamed lobster.

• 2 spiny lobsters (1½ pounds, each)
• 1 red onion, sliced
• 1 lb overripe tomatoes
• 2 celery ribs, sliced
• 2 garlic cloves, sliced thin
• ½ cup extra virgin olive oil
• 20 mint leaves
• 15 basil leaves
• 2 cups arugula, washed and pat-dried
• 1 lemon, juiced
• 1 lemon zest

Remove the meat from the lobster shell, cut it into ½-inch pieces, and place them in a large mixing bowl. Add the onion, tomatoes, celery, garlic, olive oil, basil, mint, and the lemon juice, to the bowl; toss. Add the salt and pepper, allowing it to stand for 10 minutes. Combine the arugula with the lobster; toss to coat; sprinkle it with the lemon zest; and serve.

• 2 lobsters (2 pounds, each), halved lengthwise
• 1½ tsp. garlic, minced
• ¾ cup dry white wine
• ¼ cup olive oil
• ½ lemon, juiced
• 8 juniper berries, crushed

• 1 tsp. thyme, chopped
• 5 thyme sprigs
• Salt and freshly ground pepper, to taste
• 2 bay leaves
• 1 tbsp. virgin olive oil
• 1 lb assorted wild mushrooms, thinly sliced with stems removed
• Large slices of sourdough bread, toasted

Rub the cut sides of the lobster tails with a little olive oil and garlic. Then, add the salt and pepper to it. In a large steamer, combine half of the wine, as well as the lemon juice, juniper berries, bay leaves, and thyme sprigs. Add 2 inches of water and the lobsters to the steamer; cover tightly. Steam the lobsters over a high flame for about 8-10 minutes.

Meanwhile, in a large skillet, heat the remaining oil until it starts to ripple, and add the mushrooms to it. Cook the mushrooms over a high flame for 8-10 minutes or until they turn brown. Add the garlic and chopped thyme; cook for a minute. Add the remaining white wine and cook until it evaporates. Season the mushrooms with the salt and pepper. Place the lobsters along with the mushrooms on the sourdough toasts, and serve.

1. Substitute some of the water with beer for flavor.
2. You can also add seaweed to the water.
3. Try using sea salt instead of table salt for an authentic ocean taste.
4. Keep a second pot of boiling water on the stove, so that you can refill the water in the steamer when the lobsters are halfway through.