Vodka-Steamed Lobsters with Tomato-Thyme Butter Sauce
by Denise Mickelsen
Steaming the lobsters with vodka, sugar, and salt gives the meat a subtle sweetness. The flavorful cooking liquid then becomes the base for a buttery dipping sauce.
Video
Watch a step-by-step video to learn how to kill lobsters humanely.
Serves 2
1/2 cup vodka
1 Tbs. granulated sugar
Kosher salt
2 whole live lobsters (1-3/4 lb. each)
1 Tbs. extra-virgin olive oil
1 small shallot, finely chopped (3 Tbs.)
2 tsp. chopped fresh thyme
1 medium clove garlic, minced
Big pinch crushed red pepper flakes
1 Tbs. tomato paste
2 Tbs. cold unsalted butter, cut into 2 pieces
Freshly ground black pepper
In a tall stockpot, bring 5 cups water, the vodka, sugar, and 1 tsp. salt to a boil over medium-high heat. Meanwhile, kill the lobsters.
Add the lobsters to the pot and steam, covered, until they’re bright red and a small leg easily pulls away from the body, about 10 minutes. Transfer the lobsters to a platter and tent with foil to keep warm.
Discard all but 2 cups of the lobster cooking liquid. Vigorously boil the remaining liquid in the stockpot, skimming off any foam, until reduced to 1/2 cup, about 9 minutes.
Heat the oil in an 8-inch skillet over medium-low heat. Add the shallot, thyme, garlic, and red pepper flakes and cook, stirring often, until soft, 2 to 3 minutes. Add the tomato paste and cook, stirring, until it darkens slightly, about 1 minute. Add the reduced cooking liquid, increase the heat to medium, and simmer for 2 minutes. Remove from the heat and swirl in the butter, 1 Tbs. at a time, until melted. Season to taste with salt and pepper.
Serve the lobsters with the dipping sauce on the side.
Serving Suggestions
Start the meal with
Green Salad with Prosciutto, Avocado, and Pears, and finish it with a quick version of a classic French pudding:
Bittersweet Chocolate Pots de Crème.
nutrition information (per serving):
Calories
(kcal):
500;
Fat
(g):
22;
Fat Calories
(kcal):
190;
Saturated Fat
(g):
9;
Protein
(g):
46;
Monounsaturated Fat
(g):
9;
Carbohydrates
(g):
12;
Polyunsaturated Fat
(g):
2.5;
Sodium
(mg):
740;
Cholesterol
(mg):
185;
Fiber
(g):
1;
photo: Scott Phillips
From Fine Cooking 109
, pp. 56
December 30, 2010
