Steamed Lobsters with Seared Wild Mushrooms

1. 1

   Rub the cut sides of the lobster tails with 1 tablespoon of the olive oil and 1/2 teaspoon of the garlic.

2. 2

   Season the lobster with salt and pepper.

3. 3

   In a large steamer, combine 1/2 cup of the wine with the lemon juice, juniper berries, bay leaves and thyme sprigs.

4. 4

   Add 2 inches of water, then the lobsters, cut side up, in a steamer basket and cover tightly.

5. 5

   Steam the lobsters over high heat about 8 minutes, or until the tails are cooked through and the claws are red.

6. 6

   Meanwhile, in a large skillet, heat the remaining 1/4 cup of oil until shimmering.

7. 7

   Add the mushrooms and cook over high heat until tender and just beginning to brown, about 8 minutes.

8. 8

   Add the remaining 1 teaspoon of garlic and the chopped thyme and cook until fragrant, about 1 minute.

9. 9

   Add the remaining 1/4 cup of white wine and cook until almost evaporated.

10. 10

    Season with salt and pepper.

11. 11

    Transfer the lobster to 4 large plates.

12. 12

    Spoon the mushrooms onto the sourdough toasts and serve alongside.

* Per serving · 4 servings · Values may vary.