Feast your taste buds on our exquisite Steamed Lobster with White Wine, a culinary masterpiece that embodies the essence of coastal indulgence. This luxurious dish is a symphony of flavors, where succulent lobster meat meets the delicate embrace of white wine. Prepare to embark on a sensory journey as you savor the sweet and briny notes of the lobster, perfectly complemented by the subtle acidity and fruity undertones of the wine. Indulge in this culinary treasure and let your palate dance with delight.
In addition to our signature Steamed Lobster with White Wine, this article presents a delectable array of lobster recipes that cater to every palate and occasion. Embark on a culinary adventure as you explore our Lobster Paella, a vibrant and flavorful Spanish dish that combines the best of seafood and rice. If you desire a taste of classic American cuisine, our Lobster Rolls with Homemade Mayonnaise will tantalize your senses with their buttery brioche buns and overflowing lobster filling. Transport yourself to the coastal regions of Italy with our Lobster Fra Diavolo, a spicy and aromatic pasta dish sure to leave your taste buds tingling. And for those who appreciate a rich and creamy indulgence, our Lobster Bisque is an absolute must-try, offering a symphony of flavors that will warm your soul.
STEAMED LOBSTER
Steps:
- Gather the ingredients.
- Place a trivet or steaming basket in a large stockpot and add 1 1/2 to 2 inches of water and the salt.
- Bring the water to a full boil. Grasp a lobster around the abdomen, behind the claws, and lower it into the pot, head-first. Put the second lobster in the pot. Immediately cover the pot and let the lobsters steam for about 10 minutes for 1-pound lobsters, 12 minutes for 1 1/4 pound lobsters, or 14 minutes for 1 1/2-pound lobsters. Increase another 2 minutes for every 1/4-pound over 1 1/2 pounds.
- Remove the lobsters with tongs and let them stand for 5 minutes before cracking. Serve the lobsters with melted butter and lemon wedges, if desired.
Nutrition Facts : Calories 230 kcal, Carbohydrate 3 g, Cholesterol 187 mg, Fiber 0 g, Protein 35 g, SaturatedFat 4 g, Sodium 3728 mg, Sugar 0 g, Fat 8 g, UnsaturatedFat 0 g
EASY ONE PAN STEAM LOBSTER TAILS WITH WINE, BUTTER GARLIC SAUCE
I was experimenting one night before a dinner party. I decided to make lobster tails which I have never done before. I threw together flavors that I thought would taste good!! It was a hit...Everyone loved it!! I had to write the recipe down for a few people!! The best part of all it was easy and all in one pan!!! Try it and let me know if you like it!! If you find things that make the recipe better let me know!!!!!
Provided by Smadden
Categories Lobster
Time 13m
Yield 5 serving(s)
Number Of Ingredients 4
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 LOBSTERS
Provided by Food Network Kitchen
Categories main-dish
Time 41m
Yield 4 lobsters
Number Of Ingredients 6
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
STEAMED LOBSTER WITH LEMON-HERB BUTTER
Categories Herb Shellfish Steam Dinner Lemon Seafood Lobster Summer Anniversary Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 7
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.
STEAMED LOBSTERS
For this recipe, you're going to have to kill a lobster. Do yourself a favor in this regard. Don't think about it. Don't consider the lobster, as David Foster Wallace once did. Don't take a position, ethically speaking. Just act. It will be easier for all involved. And once you do it, the rewards are deep: the sweet, tender meat, for dipping in melted butter and piling onto your plate with potatoes and corn, and the shells, to sauté and simmer into a luxurious stock.
Provided by Sam Sifton
Categories dinner, main course
Time 20m
Yield Serves 4
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 804, UnsaturatedFat 11 grams, Carbohydrate 0 grams, Fat 29 grams, Protein 129 grams, SaturatedFat 16 grams, Sodium 3301 milligrams, Sugar 0 grams, TransFat 1 gram
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.
Nutrition Facts : Calories 356.4 calories, Carbohydrate 0.9 g, Cholesterol 222.5 mg, Fat 24.5 g, Protein 32.2 g, SaturatedFat 14.9 g, Sodium 1986.6 mg
Tips:
- Select the freshest lobster possible. Look for lobsters that are lively and have a firm shell. Avoid lobsters that are sluggish or have a cracked or damaged shell.
- Steam the lobster just until it is cooked through. Overcooked lobster is tough and chewy. The best way to tell if the lobster is done is to insert a meat thermometer into the thickest part of the tail. The lobster is done when the internal temperature reaches 140 degrees Fahrenheit.
- Serve the lobster immediately with melted butter, lemon wedges, and your favorite dipping sauce.
Conclusion:
Steamed lobster with white wine is a classic seafood dish that is easy to make and always impressive. By following these tips, you can ensure that your lobster is cooked perfectly and that your guests will enjoy a delicious and memorable meal.
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