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Steamed Lobster with Parsley Emulsion

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Steamed Lobster with Parsley Emulsion

Steamed Lobster with Parsley Emulsion

You can never have too many main course recipes, so give Steamed Lobster with Parsley Emulsion Head to the store and pick up maine lobsters, wine, shallots, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Bring 4 cups water and 1 tablespoon salt to a boil in a 5-gallon stockpot.
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2
Place a vegetable steamer or rack in bottom of pan.
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3
Add lobsters; cover and cook 14 minutes or until done.
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4
Remove lobsters from pan; reserve 1/2 cup cooking liquid.
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5
Twist tail from body.
6
Cut tail lengthwise on top with scissors to split open; remove meat from tail.
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7
Remove dark green tomalley from head; set aside.
8
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.
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9
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.
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10
Add cream and tomalley, if desired. Bring to a simmer; remove from heat.
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Combine cream mixture, parsley, and pepper in a blender; process until smooth. Strain mixture through a sieve into a bowl, and discard solids.
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12
Serve with lobster.
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Note: Pregnant women and people with compromised immune systems should not eat the tomalley because of its toxicity.

Recommended wine: Chablis, Chardonnay

Lobster can be paired with Chablis and Chardonnay. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. You could try Domaine Louis Michel et Fils Chablis. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 30 dollars per bottle.
Domaine Louis Michel et Fils Chablis
Domaine Louis Michel et Fils Chablis
This Chablis reveals white fruit notes such as peach, and has a persistent mineral structure. In the mouth, a stony sensation which is so typical of Chablis makes this a round and pure wine.Serve between 53-57°F. This wine should be aired or decanted before tasting.
DifficultyHard
Ready In45 m.
Servings2
Health Score23
Gluten Free
DietsGluten FreePescatarian
Dish TypesLunchMain CourseMain DishDinner
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