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RECIPE Steamed Lobster
For Two
A CookTale

I predicted earlier this week that we would not let PriceChopper’s one week Lobster special get away with only one visit. On Friday back we went and returned with two beauties.The last time we posted steamed lobsters was back on May 7th, long enough ago not to feel totally redundant. In any event, both Cath and I ended the evening satiated, with me feeling likeTom Jones in the famous oyster eating scene.


2 1-1/2lb Lobsters
1 Lemon cut into wedges
1 stick of Butter
Salt & fresh Pepper
1.Humanely kill the Lobsters by inserting a sharp knife down thorough the head.This immediately kills them.
2.To steam one lobster: Fill pot so that water comes up sides about two inches. Add 1TB of salt. Bring the water to a boil, & put in the lobster. (Feel free to use a steaming rack or just add directly to the pot.) Regulate the heat if the froth starts to bubble over.
3. Cover the pot tightly & start counting the time. One 1-1/2lb lobster is cooked after 12 or 13 minutes.
4.The lobster is done when the outer shell is bright red & the meat is white, not opaque. Do not overcook the lobster.
5.Carefully remove lobster from the pot with tongs, it is very hot. Note: your lobster will continue to cook a little after you take it out of the pot. To stop the cooking process, place the steamed lobster in a bowl of ice before cracking.
6. Repeat with the second lobster. If steaming two lobsters in the same pot, adjust the steaming time accordingly
7. Melt the stick of butter. If desired, you can whisk a little lemon juice into your butter.
8. Plate and serve with a wedge of lemon

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