Lobster In Buttergarlic White Wine Recipes

Steps:

• 1. Have your fishmonger cut the claws and tails, and wash
• 2. In a large pot, melt the butter on low and add the smashed garlic, and white wine.
• 3. add the fresh lobster pieces and gentle toss together, cover and simmer for about 30 mins. stirring a few times as to incorporate the flavors into the lobster.

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!

Steps:

• Preheat oven to 450°F with a large shallow baking pan in upper third.
• Mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with butter and parsley.
• Plunge lobsters headfirst into a large pot of boiling salted water (3 tablespoons salt for 6 quarts water) and cook, covered, 3 minutes from time they enter water. Transfer with tongs to a plate and let stand 5 minutes. (Lobsters will not be fully cooked.)
• Lightly crack claws, then split lobsters lengthwise and discard innards from body cavity.
• Remove tail meat from 1 lobster and cut crosswise into 8 pieces. Spread about 2 tablespoons garlic butter in one empty half shell, then fill that shell with all of sliced lobster and dot with 1 tablespoon garlic butter. Spoon about 5 tablespoons garlic butter into other empty half shell (for dipping). Repeat with remaining lobster.