Tuesday, January 26, 2010

Ry's Journey

Classic Steamed Lobster with Special Dipping Sauce

¼ cup of butter

1-tablespoon fresh lemon juice

1 ½ teaspoons finely chopped parsley, and tarragon.

1 ½ finely chopped watercress (I didn’t have any)

salt & pepper

4 lobster tails (I used 2 because leftover lobster isn’t my favorite)


4 lemon wedges

(Recipe doesn’t call for GARLIC, but of course I added some)

1) To prepare the sauce, in a small skillet over low heat, melt the butter, lemon juices, parsley, tarragon, watercress, and salt & pepper. (I added garlic!)


In a large pot of boiling water, cook the lobsters until bright red, NOW weight watchers said 10-12 minutes, if I would have listened to them it would have ruined the tails, I cooked them for 5 minutes. Never over cook your lobster, it ruins the meat. When the lobster tails look like this (red and curled) their done!


With tongs transfer to a platter…Serve with lemon wedges and sauce.

Rating: 9 from the both of us

I forgot to take some pictures of the finished product. It was delish!

Tip #1 I use cooking scissors to slit the back of the lobster open, so the butter can run all over the meat.

Tip #2 If you don’t want your lobster tails to curl, stick a skewer in the belly of them, running it from the top all the way down to the bottom of the tail. I will try to take pictures to explain better later.