| Level: | Easy |
| Total: | 22 min |
| Prep: | 10 min |
| Cook: | 12 min |
| Yield: | 2 servings |
Ingredients
- 1 gallon water
- 1/4 cup sea salt
- 1/4 bunch fresh thyme, leaves and sprigs intact
- 1/2 bunch fresh parsley, stems kept for steaming water and leaves finely chopped
- 1 cup dry white wine
- 1 lemon, juiced, plus 1 lemon cut into 6 wedges
- 5 lobster tails
- 1/2 pound butter
Instructions
- Pour 1 gallon of water into a large stock-pot, and add sea salt. Add the thyme sprigs and parsley stems, white wine, and lemon juice. Bring the pot to a rolling boil. Place the lobster tails into a steaming tray or colander, on top but not touching the boiling water for about 12 minutes, until the meat loses its opalescence.
- In a small saucepan, melt the butter over medium heat. Bring to a boil until the milk solids have separated and sunk to the bottom of the pan. Remove out the clarified butter and place in a warm cup until the lobster is done.
- Serve lobster with lemon wedges, drawn butter in a small bowl, and garnish with parsley.
Reviews
I served this to visiting relatives and it was a big hit. Actually going to serve it again over the holidays.
Great
Excellent recipe. They came out great. But why isn’t this called Steamed Lobster Tails?
very good will do again .. maybe for company next time
Haaving never made lobster tails before, this recipe gave me all I needed to prepare our special New Year’s Eve dinner. I also watched the video on how to get the lobster meat out of the shell. What I thought would be a mess, made making this for dinner a great experience. Thanks!