Steamed Lobster Tails With Clam Chowder Sauce Recipes

STEAMED LOBSTER TAILS

Steps:

• Pour about 1 inch of water in the bottom of a large pot and bring to a boil. Add the salt and place a steamer insert inside the pot so that it is just above the water level. Put the lobster tails on the rack and cover the pot. Cover and steam for 8 minutes. And don't peek! Serve with melted butter.

LOBSTER TAILS STEAMED IN BEER

Steps:

• In a medium saucepan, over medium to high heat, bring the beer to a boil.
• If lobster tails are still in the shell, split the shell lengthwise first.
• Place a steamer basket on top of the saucepan. place thawed lobster tails in basket and cover. Reduce heat and simmer for 8 minutes.

STEAMED LOBSTER TAILS WITH CLAM CHOWDER SAUCE

Steps:

• 1. Combine all ingredients (except lobster) in an 8 quart pot and bring to a boil. 2. Place lobster tails in a another 8 quart pot and carefully pour boiling liquid over lobster tails and allow to poach for approximately 6 minutes. 3. Remove tails from liquid and place in ice water for 5 minutes to stop the cooking process. Remove tails from ice and begin to remove lobster meat from the shell. 4. Cut each lobster meat into 6 large pieces, place in oven safe dish and add 2 tablespoons of water to dish and cover with lid or foil. Refrigerate until ready to serve. 5. Reheat lobster at time of service by placing it in a 170º F oven for approximately 15 minutes. CLAM CHOWDER SAUCE 1. Combine shallot, garlic, white wine and fish stock in a bowl. 2. Place a large heavy bottom pot on high heat for 3-4 minutes. 3. Carefully place clams in bottom of pot. Pour shallot liquid over clams quickly and cover with lid. The clams will begin to open after a few minutes. 4. Once clams are opened, remove the pot from the heat and place clams in a bowl to cool (keep shallot liquid). 5. Remove clams from shells and rough chop (these will be added to sauce at the last minute). 6. Strain the shallot liquid and place into a clean sauce pot on medium heat to reduce by half (roughly 1 quart). 7. In a separate sauce pot, sauté the diced vegetable in the canola oil with pinch of salt and pepper for 3-4 minutes on medium heat. 8. Add the clam liquid and heavy cream to the vegetables and bring to a boil, reduce heat to simmer and allow sauce to reduce until your desired consistency and the vegetables are tender. The sauce should coat the back of a wooden spoon. 9. Add chopped clams and chopped tarragon to the sauce.

EASY ONE PAN STEAM LOBSTER TAILS WITH WINE, BUTTER GARLIC SAUCE

Steps:

• First you will need a sauce pan that has a steamer basket. If your lobster tails are frozen thaw them out. Cut the top of the lobster tail enough to allow expansion of the meat. In the sauce pan - on a medium low heat mix together the garlic, butter and white wine stirring occasionally. Once the butter wine mix comes to a boil, place the steam basket and cover. Let the Lobster tails steam for 8 minutes. They will turn bright red. Set aside. Using a strainer, pour the butter wine mixture into serving cups. Use the butter wine mixture to dip the lobster tails inches I hope you enjoy it!

STEAMED CLAMS AND LOBSTER WITH SHALLOT BUTTER, CORN, SAUSAGES AND POTATOES

Steps:

• Make clams:
• Divide clams between 2 large pots, pushing clams to one side of each pot. Divide sausages and potatoes between pots, placing both ingredients on the other side of pots. Add 1 cup water, 1/2 tablespoon oregano, 1/2 teaspoon crushed red pepper, then 1/4 cup Shallot Butter to each pot. Cover tightly and cook over high heat until clams open, about 8 minutes (discard any clams that do not open). Remove from heat. Using slotted spoon, transfer clams to large bowl, leaving sausages and potatoes in pots. Ladle some of cooking broth into small serving bowl. Serve clams as appetizer, offering broth alongside.
• Make lobster:
• Cook 3 lobsters at a time in large stockpot of boiling water, about 12 minutes for 1-pound lobsters and 20 minutes for 2-pound lobsters. Transfer lobsters to bowl.
• Meanwhile, set pots with sausages and potatoes over medium heat. Cover and continue to cook until potatoes begin to soften, about 12 minutes. Add corn to pots; cook until vegetables are tender and sausages are cooked through, about 10 minutes longer.
• Using heavy large knife, cut 2-pound lobsters in half lengthwise; keep 1-pound lobsters whole. Place lobsters, sausages, potatoes and corn on large platter. Pour remaining Shallot Butter into small bowl. Pour any broth from pots into another small bowl; serve alongside lobsters.