How long does it take to steam small lobsters?

The steaming time for whole steamed crayfish should be flexibly adjusted according to the size, quantity, and heat intensity, generally controlled between 12-18 minutes, to ensure the meat is thoroughly cooked while remaining tender and juicy.

For crayfish of regular size, about 500 grams, it is recommended to use the method of "high heat first, followed by medium heat." After the water comes to a boil, place the cleaned crayfish ventral side up in the steamer basket to prevent loss of the flavorful yellow fat. Cover the pot and steam on high heat for 8 minutes to quickly turn the shells red and seal in the freshness. Then reduce the heat to medium and continue steaming for another 3-4 minutes to ensure the meat is fully cooked through. After turning off the heat, let the crayfish sit for 2 more minutes to utilize residual heat, making the flesh firmer.

If the crayfish are particularly large or weigh over 1000 grams, the total steaming time should be extended to 15-18 minutes. Steam on high heat for the first 10 minutes to ensure the outer part is fully cooked, then switch to medium-low heat for 5-8 minutes to guarantee the meat is completely cooked through from the outside inward. To determine if the crayfish are fully cooked, observe the tail: it should be curled tightly and the meat should appear uniformly white; if a chopstick easily penetrates the meat without resistance, it is fully cooked.

Additionally, during steaming, slices of ginger and sections of scallion can be added to the steamer to remove any fishy odor and enhance flavor. This also helps prevent the meat from becoming tough and losing its freshness due to excessive steaming time. Before steaming, ensure the crayfish are thoroughly cleaned to avoid consuming contaminated ones, which could lead to food poisoning.