recipe from Food Network
4 live lobsters, 3/4 to 2 pounds
4 wooden skewers
Drawn Butter, recipe follows
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.
4 wooden skewers
Drawn Butter, recipe follows
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.
Drawn Butter
1/2 pound unsalted butter
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.
Ok, everything looks wonderful here, but that grilled shrimp and lobster alfredo - OMG...
ReplyDeleteActually, I am gearing up for my annual, "Keep my wife out of hell" 6 weeks of fish on Friday recipes. SO, i will be saving these recipes.
ReplyDeleteJackie follows the "no meat on Friday" plan. Even though the Pope says you don't need to anymore, she still does it during Lint. Always makes me wonder about the folks who ate beef on Friday back when the Pope said it was a sin... Are they still in heck or did they get sprung when he changed his mind? Of course the people who ate beef on friday back then were the type of folks who would commit other Mortal Sins, so it probably doesn't matter.
Love the links!
Dave
Yum! We love seafood and I'm more than happy to cook on Valentine's Day then go out for a cliche nice dinner.
ReplyDeleteSurf and turf it is!