Steamed Lobster With White Wine Recipes

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:

• Choose a pot with a tight-fitting lid that is large enough to fit the lobsters comfortably with enough room for the steam to circulate around them. Wrap the lid tightly with a kitchen towel. Place a steamer basket or an upturned colander in the pot, and pour in cold water to a depth of about 2 inches. Cover and bring to a boil.
• Meanwhile, put the lobsters on a cutting board. Place the tip of a large, heavy knife at the cross marks on the back of a lobster's head. In one quick motion cut down through the head to the cutting board. Repeat with the remaining lobsters.
• To keep the tails straight and ensure even cooking, slip a thin wooden skewer through the length of the lobster's tails.
• When the water is boiling, quickly add the lobsters to the pot and cover. Steam the lobsters, shaking the pot occasionally, until cooked through, about 8 minutes for 3/4 to 1 pound lobsters, about 10 minutes for 1 to 1 1/4 pound lobsters, and about 11 minutes for 1 1/2 to 2 pound lobsters.
• Remove the lobsters from the pot and, if you are serving them whole, set them aside for several minutes to rest. Using the back of the heavy knife or a mallet crack the claws. Transfer the lobsters to plates and serve with drawn butter and lobster claw crackers.
• To remove all the meat from the lobster: Transfer the lobster to a colander in the sink and rinse under cold running water to stop the cooking. Using your hands, twist the claws, knuckles, and tails off of the lobsters. Reserve the bodies for making broth.
• On a work surface, rest the tails on their sides and, using the palm of your hand, press down on them to crack the shells. Holding a tail with both hands, with the belly facing you, break the tail shell back and pop out the meat. Repeat with the remaining tails. If you have female lobsters (the swimmerets at top of the tail are soft and have hair-like wisps protruding from them), you may want to prepare coral butter, (recipe follows) with the roe. The roe are the dark green eggs located in the body and the top of the tail. Carefully cut open the top of the tail and the body and remove the roe.
• Grab the "thumb" of a lobster claw and move it back and forth. Try to wiggle the shell off of the meat while pulling out the internal piece of cartilage, leaving the meat attached to the claw (this is a tricky maneuver, if it doesn't work you should be able to shake the meat out). Place the claw horizontally upright with the curve of the claw facing up. Using the heavy part of the blade of the knife, with a short and swift motion, crack the back end of the claw. Drop the claw to its side and, with the back of the knife, crack the side of the back of the claw. Remove the cracked back end of the claw and wiggle the meat out from the shell. Repeat with the remaining claws.
• Place the knuckles on the work surface and cover with a kitchen towel. Using the back of the knife, crack the knuckles. Using your hands, remove the shell from the knuckles and carefully pick out the meat. You may also use kitchen shears to cut open the knuckles and remove the meat.
• Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
• Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a serving bowl or several small ramekins, taking care not include the watery liquid in the bottom of the pan. Serve.
• Yield: about 1 cup
• Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
• Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a small bowl. Wipe out the sauce and return the drawn butter to it.
• Place the roe in a medium bowl and whisk lightly to break it up. Heat the butter over medium heat until just hot. Gradually pour the warmed butter over the roe, while whisking, until the eggs turn bright red. Serve with lobster or other shellfish.
• Yield: about 1 cup

Steps:

• Plunge the lobsters headfirst into a large quantity of boiling salted water. Cook for 5 minutes and drain. Pierce the lobsters between the eyes and suspend them head down so that they drain further.
• Cut off the claws and tail sections of the lobsters. Crack the shells and remove the meat in whole pieces. Cut the tail lengthwise into 4 equal- size pieces. Leave the claw meat intact.
• Meanwhile, combine one-quarter cup of the white wine, the cream, the vermouth, 1 tablespoon of shallots and one-half teaspoon finely minced garlic. Bring to a boil and let cook until the sauce is reduced to about three-quarters of a cup.
• Cut the scallions on the bias into 1 1/2-inch lengths. Cut the celery on the bias into quarter-inch widths.
• Heat the butter in a casserole and add the remaining 4 teaspoons chopped shallots and the remaining quarter teaspoon minced garlic. Add the scallions, celery, lobster pieces and remaining wine. Heat briefly. Pour the sauce over all and bring to a boil. Let simmer until the lobster meat is thoroughly hot. Add the cayenne pepper, salt, pepper, lemon juice and chopped dill.
• Arrange 3 or 4 corn cakes on each of four plates. Arrange 2 lobster tail pieces and 1 claw in the center. Spoon an equal portion of the sauce over each serving. Garnish each serving with a dill sprig.

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.

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.

Steps:

• Fill a large lobster pot with 1 inch of water. Stir in the salt, set a rack or large steamer basket in the bottom and bring the water to a boil. Add the lobsters, cover with a tight-fitting lid and return the water to a boil. Once boiling, lower the heat to a gentle boil and steam the lobsters until they are bright red, about 10 minutes. Check doneness by pulling an antenna. If it comes off without resistance, the lobster is done. If not, cook for a few more minutes. Serve with melted butter and, if you choose, corn and potatoes. Remove the meat from the fifth lobster and refrigerate for use later in lobster risotto (recipe here). After eating, reserve the lobster shells for stock (recipe here). Serves 4.