HERBED LOBSTER

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Half cup of Extra Virgin Olive Oil
  • 1/4 cup of finely chopped garlic
  • 1/4 cup of fresh, chopped basil
  • 1/4 cup of fresh, chopped chives
  • 1/4 cup of finely chopped thyme
  • 1/4 cup of fresh, chopped oregano
  • 1/2 cup of fresh, chopped parsley

Directions

  • In a large stock pot(will probably need a 24qt for 4 lobsters of this size, heat oil to medium high, add the garlic and begin sauteeing it, lowering the heat to medium.
  • Sautee for about 5 minutes over medium heat then add about a half inch of water (or white wine, or a combination of both), turn heat to high and bring to a boil.
  • The lobsters are meant to steam, not boil.
  • I know alot of people will get squeamish at this part but hey, top of the food chain, baby!
  • Take live lobsters, break off claws and knuckles.
  • Use a lobster cracker to crack the claws enough so that you can break it with your hand once cooked.
  • Add claws and knuckles to pot.
  • Break off tail and add to pot.
  • Add body to pot. Repeat with the rest of the lobsters.
  • Sprinkle chopped basil, chives, thyme, oregano and parsley over the lobster in the pot.
  • Cover pot and steam at medium high for about 20-22 minutes.
  • Remove from heat and mix the lobster parts and herbs around.
  • You can put all of it out in large bowls or serve each person a complete lobster (body, 2 claws/knucles, tail)
  • You'll really only need the crackers for the knuckles.
  • The claws are partially cracked and should be able to be cracked by hand.
  • With steamed lobster, you can generally pull the tail right out of it's shell with a fork.
  • And importantly, don't overlook the meat in the body.
  • It's a bit of work to get to but it's the sweetest meat of the lobster because it's not used in a muscular sense, the way the tail, claws, etc are.
  • The herbs flavor the lobster wonderfully and trust me on this, you don't even need butter for dipping (although I usually do anyway!)

Notes

Here's one we make every 4th of July. I'm going to base it on four 1 1/2 pounders but you would adjust it accordingly.

Categories: Main Dish  Shellfish 
© 2006-2014 BakeSpace, Inc. All Rights Reserved