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6/14/1995
STEAMED LOBSTER

A rack, or tuna cans with tops, bottoms and labels removed, can be put in bottom of pot to keep the lobster off the direct heat. Fill the pot to just below the cans or rack with seawater or salted fresh water, cover and bring to a boil.

When steam escapes from under the cover, open and add the lobsters, then cover tightly. It takes about 3 to 5 minutes for water to come to a boil again. As soon as you see steam escaping, begin to time - 15 to 18 minutes for one to 1 Ľ -pounders. Add about 3 minutes for each additional pound; for example, 20 minutes for 2-pounders.

If it's a new-shell (soft-shell) lobster, reduce cooking time by three minutes.

-- National Fish and Seafood Council

6/14/1995 STEAMED LOBSTER A rack, or tuna cans with tops, bottoms and labels removed, can be put in bottom of pot to keep the lobster off the direct heat. Fill the pot to just below the cans or rack with seawater or salted fresh water, cover and bring to a boil. When steam escapes from under the cover, open and add the lobsters, then cover tightly. It takes about 3 to 5 minutes for water to come to a boil again. As soon as you see steam escaping, begin to time - 15 to 18 minutes for one to 1 Ľ -pounders. Add about 3 minutes for each additional pound; for example, 20 minutes for 2-pounders. If it's a new-shell (soft-shell) lobster, reduce cooking time by three minutes. -- National Fish and Seafood Council