Steamed Lobsters by John Dory | Aug 9, 2016 | Recipes | 1 comment Print Recipe Steamed Lobsters Cooking lobster is so easy! The only big mistake most people make is to boil them instead of steaming them. When you steam them, you keep that perfect lobster flavor intact. Prep Time 5 minutes Cook Time 15-30 minutes Servings people Ingredients 4 ea 1 1/4 lb Hard Shell or Soft Shell lobsters Prep Time 5 minutes Cook Time 15-30 minutes Servings people Ingredients 4 ea 1 1/4 lb Hard Shell or Soft Shell lobsters Instructions In a large pot, bring 2 - 4 inches of lightly salted water to a full and rapid boil. Add live lobsters, tail first to ensure enough space in the pot for a full batch of lobsters. Cook according to the table below. They're done when their shell has turned bright red. It's that simple! Recipe Notes Hard Shell Lobsters: Size of Lobsters: Cooking Times: 1.00 to 1.24 Lbs. 15 - 17 minutes 1.25 to 1.49 Lbs. 18 - 20 minutes 1.50 to 1.99 Lbs 22 - 25 minutes 2.00 to 2.50 Lbs. 25 - 28 minutes Soft Shell Lobsters: Size of Lobsters: Cooking Times: 1.00 to 1.24 Lbs. 9 - 11 minutes 1.25 to 1.49 Lbs. 12 - 15 minutes 1.50 to 1.99 Lbs 15 - 18 minutes 2.00 to 2.50 Lbs. 18 - 20 minutes Share this Recipe 1 Comment Steven Podhaski on January 7, 2019 at 9:27 pm I bet there is one thing that you people do not know .I have been doing this for over 50 years and the lobsters come out perfect every time . It works on all lobsters , even 25 lb ones and larger . Try it. You will be amazed . The two tentacles that stick out from the lobsters head is mother natures perfect timers . Just take two lobsters about the same size and steam them according to your time table . About two minutes before one of them is done , grab the tentacle on one lobster and give it a tug . If it breaks loose from the lobster it is done . Take the lobster out and put it to one side on a plate .Then when yours is done , give the tentacle a tug , it should come loose also . You will find that no matter how big the lobster , the tentacle will break loose when the lobster is cooked all the way thru .You can not imagine how many restaurants serve lobster that is not cooked all the way thru . If the Tamale in the center is dark slimy green .the lobster is not cooked . The Tamale will be olive drab green and somewhat solid , not slimy . You will find that any lobster that is pulled out of the pot after the tentacle brakes loose with a tug it will be the most tender lobster you have ever eaten and the tail will also be tender not tough . Reply Submit a Comment Cancel replyYour email address will not be published. Required fields are marked *Comment Name * Email * Website Save my name, email, and website in this browser for the next time I comment.