Beer Steamed Lobster
FAQ
Yes. Beer adds a light depth of flavour, but water works perfectly fine. You’ll still get a clean, sweet lobster taste from the steam itself.
Stick to something light like a lager or pale ale. You want subtle flavour in the background, not bitterness or heavy malt overpowering the lobster.
Yes, or any setup that keeps the lobster above the liquid. A steaming rack works best, but tightly rolled foil balls can also hold a plate or tray up.
Always keep the lid on. This traps the steam and keeps the heat consistent so the lobster cooks evenly.
Yes, as long as your pot is large enough and they aren’t stacked tightly. Steam needs to circulate around each lobster for even cooking.
Chef’s Tips
- Make sure the steaming liquid is at a full, active boil before adding the lobster
- Don’t let the lobster touch the liquid, you want steam, not boiling
- Use light beer (lager or pale ale) so it doesn’t overpower the lobster
- Let the lobster rest briefly after steaming so juices settle before cracking
- Don’t overcook! Even 1–2 minutes too long can tighten the meat
Steaming Guide
1 lb lobster: 7–8 minutes
1.5 lb lobster: 10–12 minutes
2 lb lobster: 14–16 minutes
2.5 lb lobster: 18–20 minutes
*Note: Cooking time doesn’t increase if you’re steaming multiple lobsters at once, just make sure they aren’t stacked too tightly so the steam can circulate freely.
Lobster is done cooking when the shell turns bright red and the internal temperature reaches 140–145°F (60–63°C). Meat should be opaque and just firm to the touch.
Beer Steamed Lobster
Equipment
- Large pot with tight fitting lid
- Steaming rack or heat proof metal insert (or crushed balls of foil to elevate the lobster)
- Tongs
- Tray or large plate (for serving)
Ingredients
- 2 lobsters about 600 g each
- 1 bottle light beer lager or pale ale
- 4-6 cloves garlic lightly crushed
- Small handful cilantro stems plus leaves if desired
- 1-2 bay leaves
- Salt generous pinch for steaming liquid
- Optional: melted butter and a squeeze of lemon. (see below for other butters)
Instructions
- In a large pot, add beer, garlic, cilantro stems, bay leaves, and salt. Bring to a full boil so the aromatics release their flavour.
- Place a steaming rack or a ball of crushed tin foil to elevate the lobsters above the liquid. They should sit above the water, not in it. Cover tightly with a lid.
- Once the pot is producing strong steam, add lobsters immediately and cover.
- Steam for 11–12 minutes until shells are bright red and meat is opaque and firm.
- Remove lobsters and let rest for 1–2 minutes before cracking.
- Serve as-is or with melted butter and lemon.
- Optional: brush meat lightly with garlic butter for a richer finish.
- Check out some different butter options below!
Notes
- Storage: Once cooled, remove lobster meat from the shell and place it in an airtight container in the fridge. Try to get it chilled as soon as possible after cooking. Best eaten within 1–2 days for best texture.
- Lobster roll style: Chilled lobster with a little mayo or butter, lemon, and salt in a toasted bun.
- Quick lobster pasta: Gently folded into warm buttered pasta with garlic and lemon.
- Lobster salad: Chilled over greens with a light vinaigrette or citrus dressing.
- Butter reheat: Slowly warmed in melted butter just until heated through.
Mention @thewifewiththeknife or tag #wifewiththeknifeButter It Up!
- Garlic Butter: Classic melted butter with garlic and a pinch of salt. Simple and always a good match with lobster.
- Lemon Herb Butter: Melted butter with fresh lemon juice and fresh chopped herbs. Bright, light, and keeps everything fresh.
- Garlic Lemon Honey Butter: Butter with garlic, lemon juice, and a touch of honey. Rich, slightly sweet, and really good with the natural sweetness of the lobster.
- White Wine Butter Sauce: Butter sauce made with reduced white wine, garlic or shallots, and finished with butter. Light, silky, and perfect with lobster.
- Chili Butter: Melted butter with chili flakes or a little hot sauce for a gentle kick of heat.
