Things You'll Need
Pot with lid
Instead of steaming a whole lobster, you can buy frozen lobster claws from many supermarkets. The smaller claw on the lobster contains tender and sweeter meat, but the larger lobster claw contains more meat. Lobster meat in general contains more glycogen than most meats, which gives it a sweet taste. Thaw and steam the lobster claws in the same manner as a whole lobster, but remember that lobster claws are sold precooked and do not take as long to prepare.
Thaw the lobster claws in the refrigerator overnight if they are frozen.
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Fill a large pot 2/3 full with water. The size of the pot will depend on the amount of lobster claws you are going to boil.
Allow the water to come to a full boil over high heat. Place the lobster claws in a steamer basket, and then place it inside the pot of boiling water. Place a lid on the pot. Steam the lobster claws for five minutes or until they are thoroughly heated.
Remove the lobster claws from the pot with tongs when they turn bright red. The meat inside the claws will be opaque and white. Place a meat thermometer into the lobster to ensure that it reaches a safe internal temperature of 165 degrees Fahrenheit.
Serve lobster claws with lemon wedges and melted butter.
Do not place thawed lobster claws back into the freezer. Cook thawed claws immediately.