Steamed Lobster With Parsley Emulsion – a delicious recipe with water, salt, lobsters, white wine, shallots, whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Bring 4 cups water and 1 tablespoon salt to a boil in a 5-gallon stockpot. Place a vegetable steamer or rack in bottom of pan. Add lobsters; cover and cook 14 minutes or until done. Remove lobsters from pan; reserve 1/2 cup cooking liquid.
2
Twist tail from body. Cut tail lengthwise on top with scissors to split open; remove meat from tail. Remove dark green tomalley from head; set aside.
3
Break claws from head. Pull pincers apart; remove lower pincer. Hack into shell, cutting through, but not all the way through, claw. Break pieces apart; remove meat from claws. Repeat procedure with other lobster.
4
Combine 1/2 cup reserved cooking liquid, wine, and shallots in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add cream and tomalley, if desired. Bring to a simmer; remove from heat. Combine cream mixture, parsley, and pepper in a blender; process until smooth. Strain mixture through a sieve into a bowl, and discard solids. Serve with lobster.
5
Note: Pregnant women and people with compromised immune systems should not eat the tomalley because of its toxicity.
48
kcal
Calories
3
g
Fat
4
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 cups water, 1 tablespoon salt, 2 (1 1/2-pound) Maine lobsters, 1/2 cup dry white wine, and more.
Yes, Steamed Lobster With Parsley Emulsion falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
