Sunday, December 02, 2012
How to Steam Lobster Tails
Are you cooking a decadent dinner for two? Or are you planning on serving eight? Either way, steamed lobster tails are a delicious dish that will leave you wanting more more more. They are so simple to cook.....so if you haven't tried steaming them be sure to give it a whirl. (and dip them in butter too!)
P.S. You will need a good set of kitchen scissors and a large steamer pot.
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Begin by trimming off the legs and flippers. The legs do have a little meat so you can leave them on if you wish.
Cut down the center of the shell towards the tail.
Push open the sides of the tails. Remove the meat. Rise the meat and shell with cold water and pat dry.
Place the cleaned meat on top of the shells. Push the meat 1/2 way into the shell.
Combine 1 clove of chopped garlic with 1 patty of butter. Top the lobster tail with the butter and garlic mixture.
Place a bamboo skewer through the lobster meat so it doesn't curl during steaming.
Fill the base of a steamer pot with water. Only fill to 1" below the steamer basket. Add a palmfull of sea salt, black pepper corns and two bay leaves. (you can add other items like sliced oranges or lemons.) Bring to a full boil.
Place the lobster tails in the steamer basket, place into the boiling water (it should be just above the water not in the water), cover and steam for 8 min.
After 8 min, remove the cover and remove the lobster tails with tongs. Plate and devour just as is or add a little side dish with clarified butter.
Posted by Cathie Filian at 2:38 PM