Best Steamed Lobster Tails Recipes

STEAMED LOBSTER TAILS

Steps:

• Pour about 1 inch of water in the bottom of a large pot and bring to a boil. Add the salt and place a steamer insert inside the pot so that it is just above the water level. Put the lobster tails on the rack and cover the pot. Cover and steam for 8 minutes. And don't peek! Serve with melted butter.

HEALTHY STEAMED LOBSTER TAILS FOR ONE

Steps:

• Defrost lobster tail in fridge for 24hrs.
• Remove thin underside membrane from lobster-tails with scissors.
• Push bamboo skewer length wise through tail to prevent curling.
• Place colander over boiling water in large pot, or use steamer.
• Place lobster tails in colander; place vegetables on top and around tails.
• Combine soy sauce, broth, and water; brush over tails and vegetables.
• Cover pot; steam 20 minutes or until vegetables are crisp-tender and lobster meat loses translucency and is opaque.

LOBSTER TAILS STEAMED IN BEER

Steps:

• In a medium saucepan, over medium to high heat, bring the beer to a boil.
• If lobster tails are still in the shell, split the shell lengthwise first.
• Place a steamer basket on top of the saucepan. Then place thawed lobster tails in basket and cover. Reduce heat and simmer for 8 minutes.

LOBSTER TAILS STEAMED IN BEER

Steps:

• In a medium saucepan, over medium to high heat, bring the beer to a boil.
• If lobster tails are still in the shell, split the shell lengthwise first.
• Place a steamer basket on top of the saucepan. place thawed lobster tails in basket and cover. Reduce heat and simmer for 8 minutes.

STEAMED LOBSTER TAILS WITH CLAM CHOWDER SAUCE

Steps:

• 1. Combine all ingredients (except lobster) in an 8 quart pot and bring to a boil. 2. Place lobster tails in a another 8 quart pot and carefully pour boiling liquid over lobster tails and allow to poach for approximately 6 minutes. 3. Remove tails from liquid and place in ice water for 5 minutes to stop the cooking process. Remove tails from ice and begin to remove lobster meat from the shell. 4. Cut each lobster meat into 6 large pieces, place in oven safe dish and add 2 tablespoons of water to dish and cover with lid or foil. Refrigerate until ready to serve. 5. Reheat lobster at time of service by placing it in a 170º F oven for approximately 15 minutes. CLAM CHOWDER SAUCE 1. Combine shallot, garlic, white wine and fish stock in a bowl. 2. Place a large heavy bottom pot on high heat for 3-4 minutes. 3. Carefully place clams in bottom of pot. Pour shallot liquid over clams quickly and cover with lid. The clams will begin to open after a few minutes. 4. Once clams are opened, remove the pot from the heat and place clams in a bowl to cool (keep shallot liquid). 5. Remove clams from shells and rough chop (these will be added to sauce at the last minute). 6. Strain the shallot liquid and place into a clean sauce pot on medium heat to reduce by half (roughly 1 quart). 7. In a separate sauce pot, sauté the diced vegetable in the canola oil with pinch of salt and pepper for 3-4 minutes on medium heat. 8. Add the clam liquid and heavy cream to the vegetables and bring to a boil, reduce heat to simmer and allow sauce to reduce until your desired consistency and the vegetables are tender. The sauce should coat the back of a wooden spoon. 9. Add chopped clams and chopped tarragon to the sauce.