Steamed Lobster With White Wine Recipes

STEAMED LOBSTER WITH LEMON-HERB BUTTER

Steps:

• Cook lobsters in 2 large pots of boiling salted water until shells are pink and lobsters are just cooked through, about 11 minutes.
• Meanwhile, melt butter in small saucepan. Add lemon juice and herbs. Season with salt and pepper.
• Serve lobsters with lemon wedges and warm herb butter.

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 LOBSTER WITH WHITE WINE

Steps:

• Carefully cut lobster tails down the center using scissors, making a wide enough incision for the meat to "flower" out during cooking. De-vein the meat, if desired.
• Combine wine, cherry tomatoes, butter, 1 tablespoon garlic powder, and salt in a large pot; add lobster tails. Bring heat to medium and steam lobster tails for 4 minutes. Add the remaining 1 tablespoon garlic powder and continue steaming until meat is cooked through and tender, about 3 minutes more.

STEAMED LOBSTER

Steps:

• Set up a collapsible steamer in a very large pot. Pour in a good inch of water and bring to a boil. Lower the lobster into the pot, on top of the steamer; slap on the lid and hold it there for the first minute or so of cooking, to keep the lobster firmly in place. Meanwhile, melt the butter slowly in a small pot, and squeeze in as much lemon juice as you like. Keep warm.
• After 10 minutes of cooking, remove the lobster with tongs, and let the water drip back into the pot. Place on a big plate, with the melted butter in a small cup alongside. If you don't have lobster-eating equipment, look in your toolbox for something to crack the tough shells, or use a nutcracker. I use poultry shears to cut through the middle from head to tail, so I can break the body open and get at the meat. Dip each bite into the melted butter, and relish the delectable sweet, sea-scented flavor. And be sure to spoon out the tomalley, now greenish in color and creamy in texture, and glorious to eat.
• Second Round
• Return the shells to the broth, and cook together for about 15 minutes, adding a little more water. You'll now have a fine broth to use in any fish soup, or for the base of a New England Bouillabaisse (page 91).

STEAMED LOBSTER WITH WHITE WINE

Steps:

• Carefully cut lobster tails down the center using scissors, making a wide enough incision for the meat to "flower" out during cooking. De-vein the meat, if desired.
• Combine wine, cherry tomatoes, butter, 1 tablespoon garlic powder, and salt in a large pot; add lobster tails. Bring heat to medium and steam lobster tails for 4 minutes. Add the remaining 1 tablespoon garlic powder and continue steaming until meat is cooked through and tender, about 3 minutes more.