Wednesday, May 2, 2012

Steamed Lobster Tail

The Fresh Market sometimes has great meat and seafood specials!  I caught a great sale one day and grabbed a lobster tail to take home.  After Gianna's birthday sleepover, I decided that I deserved it.  One of the other Baker moms agreed.  Sleepovers somehow can drain a mother!  Add to that the stress of birthday details:  balloons, flowers, plates, napkins, cake, kid - friendly food...not to mention a soccer game the next morning.
The great thing about the two tray bamboo steamers is that you can cook two different things at one time!  Not to mention the health benefits of not having to use oil.  You can use banana leaves or parchment paper to line your steamer.  This will make cleanup easier, the food won't stick to the bamboo, and also won't taste like bamboo either.
You can use a large Dutch oven to hold the bamboo steamer, or you can also use any large pan that will hold about 12 ounces of steaming liquid.

  • 1 lobster tail
  • Additional seafood if desired (I had wild Alaskan cod)
  • Lemon pepper
  • Fresh garlic, thinly sliced
  • Fresh ginger, thinly sliced
  • 1 Meyer lemon
  • 1 12 oz. bottle of beer
  1. Run a skewer throught the length of the lobster tail to prevent curling, and to promote even cooking.
  2. Line the bamboo trays with parchment paper of banana leaves.
  3. Season the cod with lemon pepper.  (Thanks Neil!!) 
  4. Pour the beer into the Dutch oven, and bring up to a boil over high heat.  Add the ginger and garlic.
  5. When the boiling begins, place the cod on top, then the lobster tail, then the lid.
  6. Continue to steam over high heat for 10 minutes.  Turn heat off, and wait for the steam to die down. 
  7. When cooled, remove the skewer from the lobster tail and cut the underside of the tail with a pair of kitchen shears.  Use a fork to eaily pull the meat right out.  Squeeze the meyer lemon juice on top and enjoy!

No comments:

Post a Comment