Beer Steamed Lobster
Steamed lobster that’s simple, clean, and honestly pretty hard to mess up. It’s steamed over beer with garlic, bay, and cilantro stems, which keeps everything light and lets the lobster stay sweet and juicy. Just a really easy way to cook lobster at home and end up with something that tastes way better than you’d expect.
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
Leftovers
- 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.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife