Pressure-Steamed Live Lobster Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

Pressure-Steamed Live Lobster Pressure Cooker Recipe


SERVES 1 – Cooker: 6-quart or larger – Time: 3 minutes at HIGH pressure

  • 4 cups water
  • seaweed (optional, ask for some from your fishmonger).
  • 1 (1½-pound) lobster, rinsed in cold water and rubber bands removed from claws, if possible

Lemon Lobster Butter, for serving.


  1. Put the water in a 6-quart or larger pressure cooker
  2. Place the seaweed on the bottom of the pot if using, then place the lobster, head first, on top of the seaweed
  3. Close and lock the lid
  4. Set the burner heat to high
  5. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  6. Set a timer to cook for 3 minutes
  7. Remove the pot from the heat
  8. Open the cooker with the Quick Release method
  9. Be careful of the steam as you remove the lid
  10. Use tongs to remove the lobster from the pot
  11. Check the internal temperature of the lobster with an instant-read thermometer; the temperature should read 180° F
  12. The lobster shell should be bright red
  13. Tug on an antennae or one of the small legs; it should pull off easily
  14. The meat will be white and firm, not opaque
  15. The tomalley will be greenish yellow and fill the body cavity
  16. The roe in females will be firm and bright orange; if it is dark, that means the lobster is undercooked
  17. To stop the cooking process, place the lobster in a bowl of ice
  18. Place the lobster on a plate and serve with the Lemon Lobster Butter for dipping as you crack and liberate the delicious meat
  19. Lobster Steamed in Savory Herb Broth: Add a few cut stalks of celery, a few celery leaves, and a sprig of both fresh basil and dill to the cooking water before adding the lobster
  20. Lobster Steamed in Beer Broth: Substitute 1 cup beer for 1 cup of the water before adding the lobster

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