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Steamed Lobster

  • Prep Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 1 pound cooked lobster meat, about 2 cups chopped


  • 2 cups roughly chopped ripe tomatoes
  • 2 cups dry white wine
  • 1 cup water
  • 1 cup thinly sliced onions
  • 5 black peppercorns
  • 2 sprigs fresh tarraon
  • 1 bay leaf
  • 3 11/2 pound lobsters


  • Fill a large bowl with ice and cold water, and set it aside.

    In a 6 quart cast iron Dutch-oven, or other heavy-bottomed pot with a tight-fitting lid, combine the tomatoes, wine, water, sliced onions, peppercorns, tarragon, and bay leaf. Bring to a boil over high heat, reduce the heat to a simmer, and cook for  15 minutes.

    Raise the heat back to high. Add the lobsters to the pot, one at a time, cover the pot immediately with a tight fitting lid. Steam the lobster until they are bright red and you can pull the long feelers on the head out with no resistance, about 9 to 11 minutes. Using tongs, immediately plunge the lobsters into the bowl of ice water and let cool for 5 minutes.  Repeat with the remaining lobsters.

    Remove the lobsters from the ice water and set on a rimmed baking sheet. Using kitchen shears, remove the lobster meat from the tail and claws. Use a knife to chop the meat into bite size pieces. You should have about 2 cups of lobster meat, set aside until ready to use. Best if eaten in 2 days.

    Rinse the lobster shells and reserve to make stock.


Recipe Details