Sunday, September 25, 2011

Steamed Lobster with Lemon-Herb Butter

If you live in San Francisco, head over to Clement Street and grab some fresh seafood at discount.  They have everything from live lobster, blue crabs, oysters, fish- you name it.  Yesterday, Drew and I cruised over there to pick up a 3lb lobster to steam and share for dinner.  It was delicious.  For a 3lb lobster we steamed it for about 15 minutes.  It came out tender and perfect.  I served it with my fontina and chive risotto cakes and braised leeks. 

Steamed Lobster with Lemon-Herb Butter

  • 6 1 1/4- to 1 1/2-pound live lobsters
  • 1 cup (2 sticks) butter
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons chopped fresh Italian parsley
  • 2 teaspoons chopped fresh chives
  • 2 teaspoons chopped fresh basil
  • Lemon wedges
Cook lobsters in 2 large pots of boiling salted water until shells are pink and lobsters are just cooked through, about 11 minutes.

Meanwhile, melt butter in small saucepan. Add lemon juice and herbs. Season with salt and pepper.
Serve lobsters with lemon wedges and warm herb butter.


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