Instant Pot Pressure Steamed Lobster. Whole, live lobsters, pressure steamed in minutes.
Because it’s there
George Mallory, on why to climb Mt. Everest
Steamed lobster? In a pressure cooker? Is that…possible?
I ran across this recipe from my friends at Zavor for pressure cooker steamed lobster, and still didn’t believe it. So, I had to try it myself. And, you know what?
It worked (Of course it worked, or I wouldn’t be writing this recipe.) I was surprised how well it worked. I was worried about overcooked, rubbery lobster - pressure steaming seems aggressive for something this tender - but it came out great.
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Now, if I’m cooking a lot of lobsters, I’m pulling my lobster pot out of storage. If I need a lobster or two for use in another recipe? I’m keeping this technique in my back pocket.
🥫Ingredients
- Lobster
- Salt
See recipe card for quantities.
🛠 Equipment
A 6-quart pressure cooker will work, but it’s a tight fit, even for 1 lobster. If you have an 8-quart pressure cooker, use it, and you won’t have to wrestle the lobster to get it in the pot.
📏Scaling
If you have an 8-quart or larger pressure cooker, you can cook two, and maybe three lobsters. Don’t add any extra water - the 2 cups generates enough steam for the whole pot, regardless of the number of lobsters.
💡 Lobster Tips and Tricks
- Get a good grip on the back of the lobster, away from the claws, then snip the rubber bands off the lobster claws right before putting them in the pot. Be careful of the claws - the larger one is called the Crusher Claw for a reason. (The other one is the Pincer Claw, which you don’t want to mess with either.)
- If you’re nervous about the claws, leave the rubber bands on. I have read that they can add an off taste to the meat, but I’ve never tasted it.
- Before cooking, keep the lobsters refrigerated. It makes the lobsters less active, and easier to get into the pot.
- After cooking, save the shells to make lobster broth (recipe coming soon).
- What should you do with the lobster meat once you’ve cooked it? Lobster rolls.
Inspired by: Steamed Lobster | ZAVOR®
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Instant Pot Pressure Steamed Lobster
- Total Time: 20 minutes
- Yield: 1 lobster 1x
Description
Instant Pot Pressure Steamed Lobster. Whole, live lobsters, pressure steamed in minutes.
Ingredients
- 1¼- to 1½-pound lobster
- 2 cups water
- 1 tablespoon fine sea salt
Instructions
- Everything in the pot: Pour 2 cups of water into an Instant Pot or other pressure cooker, and sprinkle in the tablespoon of salt. Put a cooking rack in the pot, and set the lobster on top of the rack.
- Pressure cook for 3 minutes with a Quick Release: Lock the lid and pressure cook on high pressure for 3 minutes (use “Manual” or Pressure Cook mode on the Instant Pot). Quick release the pressure.
- Serve: Serve the lobster with melted butter, or remove the meat from the shells and use in another recipe.
Equipment
Buy Now → - Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: American
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☃️ Storage
Cooked lobster is not good for long-term storage. Lobster meat, picked from the shell, will last in the refrigerator for a day, maybe two on the outside. If I need to store it longer, I freeze it, where it is good for a few months.
🤝 Related Posts
Lobster Rolls
Grilled Paella with Shellfish, Chorizo, and Chicken (Paella Mixta)
My other Instant Pot and Pressure Cooker Recipes
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Grace says
Made this today and it was cooked perfectly. I managed to fit an almost 2 pound lobster in my 6 quart instant pot, although barely. It was done pretty quickly and I didn't have to heat up the kitchen with a boiling pot of water. It's still 100 degrees in Sacramento in early October. Thanks!
Mike Vrobel says
You’re welcome!
Vanessa says
Tried this tonight and the lobster came out perfectly!
Mike Vrobel says
Great! I'm glad you liked it.