ps99472
New member
Finally cracked open my pressure cooker from Amazon. Lobster was on sale at HMart for $7 a pound and the tank looked pretty clean. Picked up 3 lobsters for about $30. Threw the lobsters in the fridge when we got home to "knock em out". Did a test run of the new pressure cooker to make sure we won't get kaboom lobsters 
Just used 1 cup of water and 1 cup of Meridien Chardonnay for the steam base and stacked two lobsters in the pot:
Tighten the lid, set to steam for 5 minutes at pressure and you get this:
Looks typical cooked lobster........until you crack the shell open: a torrent of juice comes out that was sealed in by the pressure. It was one of the best lobsters we had. Succulent, moist and plenty of salty briny flavor. It was so moist, each opened shell had 'soup' left over after taking out the meat. Straight steaming pales compared to pressure cooking as you'll steam the juice out of the shell, try it, I bet you won't get succulent juicy lobster. Poaching the lobster will keep it juicy but the flavor will be diluted as the flavor will leak out of the shell during the boiling process.
The leftover liquid on the bottom of the pressure cooker will make a delicious lobster bisque, or seafood roast, but we're not talented enough to utilize that. Gonna try some dungeoness crab next time, potatoes, corn, Cajun seasoning...it's gonna be a ps9 crab pressure boil.
Just used 1 cup of water and 1 cup of Meridien Chardonnay for the steam base and stacked two lobsters in the pot:
Tighten the lid, set to steam for 5 minutes at pressure and you get this:
Looks typical cooked lobster........until you crack the shell open: a torrent of juice comes out that was sealed in by the pressure. It was one of the best lobsters we had. Succulent, moist and plenty of salty briny flavor. It was so moist, each opened shell had 'soup' left over after taking out the meat. Straight steaming pales compared to pressure cooking as you'll steam the juice out of the shell, try it, I bet you won't get succulent juicy lobster. Poaching the lobster will keep it juicy but the flavor will be diluted as the flavor will leak out of the shell during the boiling process.
The leftover liquid on the bottom of the pressure cooker will make a delicious lobster bisque, or seafood roast, but we're not talented enough to utilize that. Gonna try some dungeoness crab next time, potatoes, corn, Cajun seasoning...it's gonna be a ps9 crab pressure boil.
