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This steamed giant lobster is a 10-pound showstopper cooked gently in the oven on a wire rack, then served with garlic butter and Vietnamese nuoc cham for dipping. The oven-steaming method keeps the meat tender and succulent while remaining simple enough for home cooks.
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Place the lobster on a wire rack set inside a large sheet pan.
Pour water into the bottom of the sheet pan to create steam.
Cover the entire pan tightly with aluminum foil.
Steam the lobster in the oven until fully cooked. (Note: The creator did not specify an oven temperature or cooking time.)
Once cooked, carefully remove the lobster from the oven and let it cool slightly.
Break down the lobster, using a knife and hammer to crack open the large claws and extract the meat.
Prepare the dipping sauces. For the garlic butter, combine melted butter and minced garlic. The second sauce is a prepared nuoc cham.
Serve the fresh lobster meat with the dipping sauces.
Written automatically by CookOS, not by the creator.
Cooked lobster meat keeps refrigerated in an airtight container for up to 3 days; reheat gently by steaming or warming briefly in the garlic butter.
wire rack · large sheet pan · aluminum foil · kitchen hammer · chef's knife
Written automatically by CookOS, not by the creator.
The recipe does not specify an exact cooking time or oven temperature. Check for doneness by ensuring the shell turns bright red and the meat is opaque throughout. Typically, allow 45–60 minutes at 425°F, but start checking at 40 minutes.
The creator's recipe does not specify a temperature. Standard practice is 425°F. Monitor the lobster and adjust timing based on how quickly steam builds in your pan.
Yes. Nuoc cham keeps refrigerated for up to one week, making it ideal for prep ahead. Mix and store in an airtight container.
Once cooled slightly, use a chef's knife to cut along the seams of the claws, then use a hammer to gently tap and crack the shell, working carefully to extract large pieces of meat intact.
Yes. Reduce the steaming time proportionally for smaller lobsters (typically 3–5 pounds steam in 30–40 minutes). Check for a bright red shell and opaque meat.
