Steamed Lobster

A lobster does not need a hot tub. It just needs a steam room.

There are many websites that will tell you there are two ways to prepare whole, fresh lobsters. One way is to boil the lobsters. Another way is to steam the lobsters. These websites will engage in a seemingly meaningless discussion about the pros and cons of each method. Truth be told, in my humble opinion, there is only one way a whole lobster should be prepared. It must be steamed. 

A long time ago, at a crab house far, far away, I used to steam lobsters. The kitchen had three large steam pots, as well as another three, equally large pots in a back-up kitchen. The primary purpose of the pots was to steam crabs; however, we always left at least one open to steam other seafood. A lot of mussels and clams, but, every once in a while, a lobster. 

Since that time, I have not steamed whole lobsters very often. The one notable time involved my effort to make Masaharu Morimoto's Lobster Masala. 

However, the Savage Boleks recently vacationed in Maine, spending a week on Mount Desert island. I found a local business, Parsons Lobsters, in Bar Harbor. Parsons is perhaps the only place that I could find in the town that sold live lobsters. Sitting right outside Acadian National Park, Parsons is a family owned business that has been selling lobsters, and other fresh seafood, such as clams, oysters and fish, for more than forty years. 

We visited the Parsons store, because I wanted to purchase some lobsters to prepare for my family. The store is small, but impressive. At the time, the store was holding approximately six hundred (600) pounds of live lobsters in multiple tanks. There were also displays featuring those clams, oysters, fish and more. We purchased four lobsters and returned to the place where we were staying. (The four lobsters were approximately one and one-half pounds each; but, the cost of four lobsters were less than the cost of a lunch or dinner in town.) 

Going back to the original point of this post, I planned on steaming those lobsters. I brought my good old steam pot, the one piece of cookery that ties me to my original cooking experience.  Steaming is the preferred way to prepare lobsters for one reason ... boiling lobster threatens the taste of the meat. One is far less likely to get the sweet, tender meat that creates an amazing culinary experience. By contrast, steaming the lobster provides a way to get that tender meat, and, protect the meat. 

To be sure, steaming a lobster takes more care and monitoring than simply boiling it. Steaming also provides an additional way to provide some subtle flavor. While most steaming uses simple water, I have often substituted that plain ingredient with something like stock, beer or wine. The best stock would be seafood stock, which can be purchased at many grocery stores. As for beer and wine, the thoughts should turn to something on the lighter side. The best beers would be pilsners and summer ales. As for wines, I think the best wines would be white wines, such as Albarinos from Galicia, Spain or Vinho Verdes from Portgual. 

In the end, and in my humble opinion, the liquid does not matter. All that matters is that you steam the lobster, don't boil it. 

STEAMED LOBSTER

A Chef Bolek Original

Serves 2

Ingredients:

• 2 whole lobsters, live 
• 1/4 cup butter, melted
• Water, seafood stock, beer or wine

Directions:

1. Prepare the steam pot. Fill the steam pot with water, seafood stock, beer or wine, but the level should remain below the steam plate. Heat the steam pot on high heat until it steams. 

2. Steam the lobsters. Add the lobsters. Steam for seven minutes for the first pound of lobster, then an additional 3 minutes for each additional pound of lobster that you are steaming. Melt the butter while the lobsters are steaming. Once they are cooked, remove from the steam pot and serve immediately with the melted butter. 

One final note ... I may have to eat my words about boiling versus steaming the next time I enjoy a lobster boil. But, that will be for another post. 

ENJOY!