I Lobster, but I Flounder - Steamed Lobster - A Thanksgiving Table Showcase - Our Recipe of the Day
- davidcdouglass
- Nov 17, 2023
- 1 min read
According to most historians the Pilgrims had lobster and shell fish at the first Thanksgiving.
There are numerous sites on the internet where you can get fresh lobster delivered to your door for a surprisingly accessible cost.
The details of proper preparation are in-depth. Look for a separate article on that this weekend. But today, Stramed Lobster is our recipe of the day!
Ingredients
1 tablespoon kosher salt
1/2 bunch thyme
4 lemons, plus more for serving
Four (2-pound) live lobsters
2 sticks unsalted butter
1 tablespoon finely chopped flat-leaf parsley leaves
1 tablespoon finely chopped basil leaves
Instructions
Fill a large steamer or stock pot with about 2 inches of water and toss in the salt, thyme, bay leaves, and the juice of 1 lemon. If a more emphatic lemon flavor is desired, go ahead and toss in the halves of 2 lemons. Bring to a boil.
Place the lobsters in the steamer basket or directly in the pot, cover, and steam until the shells are bright red and the tail is curled, about 15 minutes.
Remove the lobsters from the pot and let drain.
Meanwhile, gently warm the butter in a small saucepan over low heat.
Warm it up gently so the milk solids begin to cook and sink to the bottom of the pot.
Keep a close watch because once the milk solids collect and fall, they burn easily.
Carefully pour the clear butter into a small dish, leaving the solids behind in the pan.
Squeeze the juice of 2 lemons into the drawn butter and stir in the parsley and basil.
Serve the steamed lobster with the drawn butter and lemon wedges.
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