Two questions about steaming lobsters
1. There seems to be little consistency from one website to the next with regard to how long lobsters of various sizes need to be steamed. So I'd like to hear from the lobster pros: how do I calculate the correct steaming time?
2. This is something I haven't seen addressed anywhere. When figuring steaming time, do I need to take into account whether I'm steaming hard-shelled lobsters or soft-shelled ones? If so, what kind of adjustment do I need to make to the timing?
Oh... actually I have a third question: If I'm steaming lobsters of different sizes -- let's say they range in size from 1.25 lbs to 1.75 pounds -- do I simply do the math and place the larger ones into the pot first, wait a couple of minutes, add the next largest ones, wait again and add the smallest? I know, I probably ought to try to get them all approximately the same size, but if I can't/don't, what's the best way to time the steaming?
Thanks!
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Attention lobster eating public. Quit messing with those little ones!First, to qualify myself. I first cooked 'em at the LobsterPot on Cape Cod, MA in 1972 and have cooked them professionally since. Literally, 100's of thousands of 'em. This is NOT rocket science. A minute or two or even three really doesn't make an enormous difference. What matters is that you have truly fresh hardshell lobs. (If you've got softshell lobsters you're already f++'d). If your Homarus americanus is not "fighting fresh" no amount of precision cooking is gonna help. There's a reason for "lazy" lobster dishes... Larry the Lob was "lazy", too. (Lobsters never die, they just get REAL lazy). The guide below:
1-1/4#. 7-8 min. (but why bother with so small a critter, there's less than 5 oz of food there!)
1/2 # 9-10 min. (kiddie portion)
2# 11-12 min. (starting to get serious, some people prefer "deuces" but know to eat 2)
3# 16-19 min. (a real meal, at last).
is just that, a GUIDE. But it'll work.
Here's the thing. The little legs, the knuckles, the "oyster" in the lob's back: all those really good parts are hardly worth messing with in little "chicken" or 1/4's. Even a professional lobster shucker can only get 4 1/2 ounces of meat out of a "1/4" and he's using a rolling pin! But as the lob gets bigger those parts get bigger and much more accessible. Instead of two 1 1/2 pound lobs for 2 people, split a "tres' a live well!
Don't worry if the "coral" is black, you weren't really gonna eat it, anyway. Ditto the liver. And if you were, throw those goodies in a little dish and pour a little water from the lobster pot on it.›7 Replies-
re: samthechef
Why would the coral be black after steaming? And as far as pouring bland hot lobster water on it - ugh. It's not "rocket science" to boil them instead of steaming either - just a matter of personal preference. Whether you boil or steam - neither method is better than the other. PERSONAL PREFERENCE. And it doesn't make any difference whatsoever if you have a lobster-cooking resume or not.
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re: Gio
Exactly. The "coral" should be the same color as it's name "CORAL". And it's delicious - whether eaten on its own or blended into lemon butter to serve with the lobster. If your "steamed lobster" is being served up with black coral & liver, it's undercooked. Something that seems to happen frequently with steamed lobster. But again - personal preference.
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re: Breezychow
Wow. Didn't mean to step on anyone's toes. The truth is that -- especially with lobsters over 2 pounds -- the lobster "coral" won't have gone from its natural black to the bright red color until the lobster itself is borderline overcooked, unless its been pressure steamed. If your experience has been different, thats fine. I'm NOT a big steam v. boil snob, in fact I often boil at home. And simply pouring the cooking liquid over the undercooked roe will turn it bright red almost instantly and tighten up the egg sacks. Truly sorry if I offended. Bon Apetit.
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re: CindyJ
I understand. The lobster is a migratory and seasonal fellow. Shed he must. Lobsters are stored in big pens after being caught in many markets to avoid what you're describing. I believe that with lobster, like some other things, "mediocre lobster is better than no lobster." To me, this is the one time where the direct heat of a broiler at a saute pan is better than boiling/steaming. If you can bare to cut them into medallion as for a classic à l'américaine you won't have to deal with the "dissolving lobster" issue. Not for the squeamish, but you can kill him first if you like with a swift knife thrust through the shell just south of the spikey thing on his head. I know it sounds gruesome, but its quick and sudden. Good luck.
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Rubee
Jun 20, 2011 05:55 PM
I agree with Steve H. above about Jasper White. His "Lobster at Home" is my lobster bible - all recipes I've made (baked stuffed, pan-roasted with cognac, grilled, lobster casserole, salads, lobster rolls, lobster melts, Thermidor, Newburg) have been winners and his detailed directions are foolproof:
For steaming:
1 pound -- 10 minutes
1-1/4 pounds -- 12 minutes
1-1/2 pounds -- 14 minutes
1-3/4 pounds -- 16 minutes
2 pounds -- 18 minutes
2-1/2 pounds -- 22 minutes
3 pounds -- 25-30 minutes
5 pounds -- 40-45 minutesFor boiling, it's 1 pound for 8 minutes, 1-1/4 for 9-10 minutes, 1-1/2 for 11-12, 1-3/4 for 12-13, 2 pounds for 15 minutes, 2/12 for 20 minutes....
›9 Replies-
re: Rubee
steve h.
Jun 20, 2011 06:06 PM
The man knows his stuff. I like the way he begins timing from the moment the lobsters are dropped into the pot rather than waiting for the water to return to a boil. Yeah, I'm talking about boiled lobsters here. Further, he insists that "jumbo" lobsters, those in excess of 2 pounds, be poached. Specifically, he recommends that temperature be reduced (!) as soon as you drop the bad boys into the pot. Excessive use of salt is also highly recommended.
The man did a lot of scientific research so we here on the East Coast can enjoy all that the sea roach has to offer. His recipe for bisque is mighty tasty, too.
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re: steve h.
Rubee
Jun 20, 2011 06:19 PM
I know. E doesn't usually like to cook but because of Jasper White, he does all the lobster prep now (parboiling, splitting for grilling, boiling, steaming etc.) because it's so foolproof. He gets the book out, props it up on the counter, and takes care of those lobbies. I haven't tried his bisque yet - will add it to the list!
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re: steve h.
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ROCKLES
Jun 20, 2011 02:47 PM
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.
This is from an Alton brown recipe, he actually added rocks to the cooking pot and steamed the lobsters on top of the rocks -
I usually boil lobsters and have always used the method that they float when they are done.
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re: LifesAnOyster
Your "floating test" really isn't all that reliable, especially if you're cooking larger lobsters. I normally cook 2+ pounders, & they're floating in a couple of minutes, but definitely are far from "done". Same goes for smaller lobsters - they float to the top almost immediately, but certainly aren't cooked through.
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re: Breezychow
steve h.
Jun 20, 2011 03:27 PM
Jasper White has an excellent timing table for boiling lobsters. He spent a ton of time getting the timings down and the results speak for themselves. I usually boil lobsters in the range of 2.5-3 pounds each. Jasper's timing/heating instructions rely on more of a poaching method for the bigger guys. Results are outstanding.
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re: Gio
CindyJ
Jun 20, 2011 08:05 PM
There's a case in point. The steaming times given on that web site (East Coast Gourmet), copied below, are considerably shorter than those given in Jasper White's book.
Lobster Weight: Cooking Time
1-1/4 lbs. 7-8 minutes
1-1/2 lb. 8-10 minutes
2 lbs. 11-12 minutesI can tell you that 11 minutes would never have been long enough fir my 1.75 pounder.
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re: steve h.
CindyJ
Jun 20, 2011 07:58 PM
As a matter of fact, it was Jasper White's book, "Lobster at Home," that prompted my questions. Yesterday I steamed lobsters according to the steaming chart in his book. I had four lobsters to steam; they weighed 1.3 lbs, 1.55 lbs, 1.65 lbs and 1.78 lbs. Maybe I should mention that the shells on these critters were as hard as I've ever seen, and required a rubber mallet to crack them.
White's steaming chart gave the following steaming times:
1.25 lbs ......... 12 minutes
1.5 lbs ........... 14 minutes
1.75 lbs .......... 16 minutesBased on the chart, I figured that the four lobsters needed steaming times of 12 minutes, 14 minutes, 14 minutes and 16 minutes, respectively, and I timed them accordingly. First I put the largest one into the steamer and covered the pot; two minutes later I added the two "middle-size" lobsters; and two minutes after that I added the smallest one. I factored in the heat loss from having removed the lid twice to add lobsters to the pot, so I added an extra minute of steaming time, and steamed them for 13 minutes after the addition of the fourth lobster.
Three of the lobsters turned out okay, but the largest one was way undercooked. I don't know how much more time I should have given it, or to what extent the cooking time was affected by those incredibly hard, thick shells. I posted my questions because I was seeking guidance for my next attempt.
And now you know the REST of the story.
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Gio
Jun 20, 2011 02:26 PM
I think these may help you%3
http://www.newenglandcooking.com/cookingguide.html#3
http://www.poollobster.com/cook-eat-boil.
When I take the lobsters out of the steamer, I put them in a colander, head down, that has been placed over a bowl to collect the "juices." Less drippiness at table and gives you some broth to either dip the lobster pieces or to freeze for future use when making a fish stock..
