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.
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.
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Amazingly easy and delicious! The sauce that goes with it was delish.
THIS IS INCREDIBLE!!!! The Tomato sauce was addictive, and it makes me think that i need to make Lobster more often for dinner! Really quick and easy to make, and just turned out great!!!
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