Steamed Lobster with Drawn Butter

You can never have too many main course recipes, so give Steamed Lobster with Drawn Butter a try. This gluten free, primal, fodmap friendly, and pescatarian recipe serves 4 and costs $5.04 per serving. One serving contains 635 calories, 44g of protein, and 48g of fat. 127 people found this recipe to be flavorful and satisfying. This recipe from Leites Culinaria requires bay leaves, flat leaf parsley, kosher salt, and fresh thyme. From preparation to the plate, this recipe takes approximately 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 82%. This score is great. Similar recipes are Cracked Lobster With Drawn Butter And Lemon, Steamed Lobster with Charmoula Butter, and Steamed Clams and Lobster with Shallot Butter, Corn, Sausages and Potatoes.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Fill a large steamer or stock pot with about 2 inches of water and add the salt, thyme, bay leaves, and the juice of 1 lemon. Add the halves of 2 lemons for extra flavor. Bring to a boil.2. Place the lobsters in the steamer basket or directly in the pot, cover, and allow to steam until done, about 15 minutes. The lobster shells will be bright red and the tail will be curled when they are done. Remove the lobsters from the pot and cool to room temperature. Chill thoroughly in the fridge before cracking open.3. Meanwhile, heat the butter in a small pot over low heat. Warm it up gently so the milk solids begin to cook and sink to the bottom of the pot. Keep a close watch because once the milk solids collect and fall, they burn easily. Carefully pour the clear butter into a small serving dish, leaving the solids behind in the pan. If necessary, strain the drawn butter to remove any pesky lingering solids. Squeeze the juice of 2 lemons into the drawn butter and stir in the parsley and basil. Serve the steamed lobster with the drawn butter and lemon wedges.

 

Step by step:

1. Fill a large steamer or stock pot with about 2 inches of water and add the salt, thyme, bay leaves, and the juice of 1 lemon.

2. Add the halves of 2 lemons for extra flavor. Bring to a boil.

3. Place the lobsters in the steamer basket or directly in the pot, cover, and allow to steam until done, about 15 minutes. The lobster shells will be bright red and the tail will be curled when they are done.

4. Remove the lobsters from the pot and cool to room temperature. Chill thoroughly in the fridge before cracking open.

5. Meanwhile, heat the butter in a small pot over low heat. Warm it up gently so the milk solids begin to cook and sink to the bottom of the pot. Keep a close watch because once the milk solids collect and fall, they burn easily. Carefully pour the clear butter into a small serving dish, leaving the solids behind in the pan. If necessary, strain the drawn butter to remove any pesky lingering solids. Squeeze the juice of 2 lemons into the drawn butter and stir in the parsley and basil.

6. Serve the steamed lobster with the drawn butter and lemon wedges.

Nutrition Information:

covered percent of daily need