Steamed Lobster

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

Steaming lobster allows you to cook it more slowly than boiling it, which leaves it more tender. It also allows you to make a little sauce from the lobsters juices. The sauce is rich, but much less rich than the customary drawn butter.


  • 4 live lobsters
  • ½ cup dry white wine
  • 1 shallot, minced
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Kill the lobsters and hold them over a bowl to catch their juices.

Put the juices in a pot large enough to hold the lobsters, add the wine and shallot, and bring to a gentle simmer.

Put the lobsters in the pot, cover, and steam for 12 to 15 minutes, or until the lobsters have turned bright orange all over. About halfway through the steaming, re