Betty Crocker Steamed Lobster

Steamed lobster is easier to prepare than you’d think! While there are plenty of great ways to cook lobster, from boiling, grilling, or roasting, our easy steaming technique with precise timing guidelines ensures tender meat with excellent flavor and texture.

Before we dive into how and why we steam lobster, you may wonder, what’s so great about lobster, anyway? The vast majority of lobsters purchased in the United States hail from the state of Maine. “Maine” or “American” lobsters live off the Atlantic coast of Canada and the northern U.S. As late as the 1800s, lobsters were so abundant, they were fed to the poor and used as bait. Since live lobsters were fragile and difficult to transport, lobster aficionados could only enjoy their favorite shellfish immediately after being plucked from the waters of the northernmost point of the eastern seaboard.

Rail travel made shipping fresh foods easier in the late 19th century, but more importantly, the ration program of World War II increased lobster’s popularity, since lobster wasn’t a rationed food item. Interest, as well as prices, began to rise. Now lobster is a delicacy, due not only to its rich, meaty flavor but also because the presentation and ritual of cracking and picking a lobster is so unique and exciting.

For a perfectly prepared lobster feast, we recommend steaming the lobster. It’s a simple technique that doesn’t require moving gallons of boiling water in a heavy stockpot, while having the added benefit of producing more flavorful, tender meat that’s easier to remove from the shell. Our steamed lobster is easy, decadent, and delicious.