Steamed 1 -2 lbs Lobster, Claw & Tail Shell removed and Legs and Tail Fins with Shell still on. Served with Garlic Butter Dip and optionally other dips.
Servings: 1 portions
Equipment
- Wooden Skewer or Chop Stick
- Large Wok or Steamer Pot
Ingredients
- 1 - 2 lbs Lobster
- 2 C Water - More if needed
- 2 Tbl Hondashi - Or More
- 1 Tbl Sea Salt
- 1 JAH Garlic Sauce
Instructions
- Prepare your Steaming Pot and have it ready. Kill the lobster with a knife by piercing where the cross-section is on top of the lobster and then press down all the way through in between the eyes while still holding the lobster down.
- Remove the Tail and Skewer with a fast thrust down the Shell Back side and out the other end While Holding the Tail Firmly down on a cutting board. Remove the Rubber Bands.
- Steam the Lobster and start timing as soon as you place the lobster in. Don't overcrowd the Pot if making more than one, and make sure they are all the same weight. Flip them around halfway through steaming.1 lbs = 8–10 minutes1 1/4 lbs = 10–12 minutes1 1/2 lbs = 12–14 minutes1 3/4 lbs = 14–16 minutes2 lbs = 16–18 minutes
- Remove the Lobster 2 minutes earlier if not placing into a cold water bath. Allow the lobster to cool. Otherwise, cook for the full time and submerge into Cold water to stop the cooking.
- Remove the Tail Meat and Remove the Legs and Fins. Crack the Claws and Knuckle to remove the meat.Arrange the Tail, Fins, Legs, Claws and Knuckles on the Plate with a side dish of Dipping Sauce and Serve. Optionally, with a Lemon Wedge and Fresh Parsley.
Notes
The 2 Cups of water will give you about 12 or so minutes of steam time. If you need to steam for longer then double the Water, Salt, and Hondashi.
Don't overcrowd the Wok or Pot when steaming the Lobster if steaming more than 1 and only steam lobsters that are the same weight or leave the heavier ones in the pot for their corresponding cook times.