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Steamed Lobster


teaspoon salt
1 lemon, sliced
2 x 1 lb. live lobsters, pegged
Sprigs of parsley, to garnish


Serves: 2


Put 6 tablespoons (½ cup) water, salt and lemon in a 3 quart heat resistant casserole. Heat uncovered on HIGH for 2-3½ minutes until the water boils. Place the live lobsters head first into the boiling water.

Cover and cook on HIGH for 12 minutes. Leave to stand covered in the oven for 4 minutes to finish cooking. Drain. With a sharp knife split the tail and if the meat is still translucent in the centre, cook covered for a further minute until the meat is opaque. Continue to cut up the centre towards the head.

Remove the stomach and intestinal tract. The green liver and the red roe are considered to be delicacies. Lift the lobster on to a serving platter. Garnish with parsley sprigs. Serve the lobster with Wilted Spinach Salad and rice salad.

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