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I built and outdoor firepit and want to steam lobsters over it. Is it safe to use a galvanized garbage can to steam them in? I don't think it is recomended, but i have read where people do use them. Any suggestions would be appreciated. thanks
 

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I wonder how steaming them {Lobster} in a burlap bag would work out?

Ever try steaming corn with the husk on over an open fire pit, wrapped in a burlap bag. Excellent taste!

Can't use an open grate though, gotta have at least a griddle or I use a 4x4 sheet of stainless over the firepit.

Frequently dousing with water to create the steam.
 

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I would not use galvanized if it were me. I would find something made from stainless or cast iron.
 

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I don't think I'd use galvanised either. If it were me I'd line the grate with foil and then do as cowdog suggested. Put down a layer of burlap then your lobster then another layer of burlap. You can throw corn on there too husk and all. Then just keep it sprayed down with water. I like to soak some beer into it too.
 

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I wouldn't use galvenized to steam or cook. As far as steaming inburlap, shre clam bakes in Maine it is traditional to stam clams, lobster and corn and spuds in wet seaweed and burlap over a fire pit.
 

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Galvanized is a no no. What kind of lobsters are you cooking. Grilled lobster tail is probobly my fqvorite dish
 

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Discussion Starter #7
I'm going to Maine on a bear hunt and want to bring some back. Just looking for the easiset way to steam a bunch outside.
 

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Wiz, if you have a turkey fryer that is a great way, we did it all the time with one. You can do 4-6 at a time and its pretty quick.

If you can find someone to make you a pan/pot for your outdoor firepit. My neighbor has one that they steam there corn with. Its 8 in high and they used gas grill grates and put inside about 4 in. up. They then cover with a burlap sack and just pour your water in the bottom. It works great.
 

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I wouldn't steam them - Grill them
Just like you would on a grill
Back first - being the shell is thicker
then flip them to the underside for a couple minutes.
You can cut them in half longways and cook them that way too
easier to get out!
 

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TATERDAVID said:
Galvanized is a no no. What kind of lobsters are you cooking. Grilled lobster tail is probobly my fqvorite dish
+1 roast them with TATERS ... "mash 'em - boil 'em - put 'em in a stew"
 

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I'd go with the turkey fryer technique. You'll get a more consistent temp and cooking time. Then you can use the broth to cook off the potatoes and corn.
 

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I grill warm water lobster tails but I always plunge my Maine lobsters into boiling salted water anout 8 minutes per lb and if I can get seaweed to put in the pot with the water, all the better. Grilling has a tendency to make Main lobsters dry.
 

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Loved grilled warm water lobsters grilled and served with mexican tortillas and all the fixings, and cold cervesa. Traveled south of San Diego one year to a little town called Puerto Nuevo....lobster town, what an experience....if you are ever in that area, its a must.
 

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They do a nice job with warm water bugs in the Caribbean as well. Making myself hungry now.
 

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thats probobly what i miss most about florida, i always had lobster tails in the freezer
 

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John S got it right, live Maine lobster is so sweet, you just plunge into boiling water, and eat. Steaming was done on the beach because it's too hard to boil a pot of water on the beach. We use the turkey pot when the lobsta's come down from Maine.
Warm water tails are a whole different situation, then you have to cook them in a way that adds flavor, because they lack the sweet flavor the cold water fresh lobsta has.
 
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