Steamed Lobster

Yes, you can steam lobster in the microwave, and the results are surprisingly good. The enclosed environment traps steam and cooks the meat evenly, producing tender, sweet lobster without the massive pot of boiling water.

Salted water with sliced lemon creates a quick aromatic steam bath. Bring it to a boil first, then add the live lobsters head first. This is the most humane approach and renders them immobile immediately.

The standing time after microwaving is just as important as the cooking itself. Those 4 covered minutes let residual heat finish cooking the thickest parts of the tail and claws gently, so nothing gets rubbery.

After draining, split the tail with a heavy knife and check the meat. It should be fully opaque. If you see any translucent spots in the center, a quick minute back in the microwave finishes the job.

Pro Tips

• Remove the stomach (a small sac behind the eyes) and the dark intestinal tract running down the tail. Everything else is edible.
• The green tomalley (liver) and red roe are considered delicacies. They have a rich, briny, intensely oceanic flavor. Try them spread on crusty bread.
• Use a deep, heavy casserole dish, not a shallow plate. You need room for the steam to circulate around the lobsters.
• Serve immediately with drawn butter and extra lemon wedges. Lobster toughens as it sits.

Variations

• Stovetop method: If you prefer traditional steaming, use a large pot with a steaming rack and about 2 inches of salted water. Steam covered for 12 to 14 minutes.
• Garlic butter finish: After splitting, brush the tail meat with garlic butter and broil for 2 minutes for a lightly charred top.