Pressure-Steamed Live Lobster Pressure Cooker Recipe

Recipe Category: Steamed

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SERVES 1 – Cooker: 6-quart or larger – Time: 3 minutes at HIGH pressure

4 cups water
seaweed (optional, ask for some from your fishmonger).
1 (1½-pound) lobster, rinsed in cold water and rubber bands removed from claws, if possible

Lemon Lobster Butter, for serving.

Put the water in a 6-quart or larger pressure cooker
Place the seaweed on the bottom of the pot if using, then place the lobster, head first, on top of the seaweed
Close and lock the lid
Set the burner heat to high
When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
Set a timer to cook for 3 minutes
Remove the pot from the heat
Open the cooker with the Quick Release method
Be careful of the steam as you remove the lid
Use tongs to remove the lobster from the pot
Check the internal temperature of the lobster with an instant-read thermometer; the temperature should read 180° F
The lobster shell should be bright red
Tug on an antennae or one of the small legs; it should pull off easily
The meat will be white and firm, not opaque
The tomalley will be greenish yellow and fill the body cavity
The roe in females will be firm and bright orange; if it is dark, that means the lobster is undercooked
To stop the cooking process, place the lobster in a bowl of ice
Place the lobster on a plate and serve with the Lemon Lobster Butter for dipping as you crack and liberate the delicious meat
Lobster Steamed in Savory Herb Broth: Add a few cut stalks of celery, a few celery leaves, and a sprig of both fresh basil and dill to the cooking water before adding the lobster
Lobster Steamed in Beer Broth: Substitute 1 cup beer for 1 cup of the water before adding the lobster

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