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Steamed Lobster with Seared Wild Mushrooms

Add a delicious gourmet treat to your holiday meal; the rich, sweet taste of steamed lobster! In case you didn’t know, lobster and seafood is as much a tradition as turkey. The first Thanksgiving included lobsters, eels, and mussels as well as duck, goose, and wild turkeys.

This year, start a new tradition with a lobster recipe that’s worthy of the occasion: Steamed Lobsters with Seared Wild Mushrooms. Thanks to our friends at Food & Wine for this wonderful recipe! http://www.foodandwine.com/recipes/steamed-lobsters-with-seared-wild-mushrooms

Ingredients:

  • 2 live lobsters (2 pounds each), halved lengthwise
  • ¼ cup plus 1 tablespoon extra-virgin olive oil
  • 1 ½ teaspoons minced garlic
  • Salt and freshly ground pepper
  • ¾ cup dry white wine
  • Juice of ½ lemon
  • 2 bay leaves
  • 1 teaspoon chopped thyme plus 5 thyme sprigs
  • 1 pound assorted wild mushrooms, stems trimmed and mushrooms thinly sliced
  • Large slices of sourdough bread, toasted

Directions:

  1. Rub the cut sides of the lobster tails with 1 tablespoon of the olive oil and ½ teaspoon of the garlic. Season the lobster with salt and pepper.
  2. In a large steamer, combine ½ cup of the wine with the lemon juice, juniper berries, bay leaves and thyme sprigs. Add 2 inches of water, then the lobsters, cut side up, in a steamer basket and cover tightly. Steam the lobsters over high heat about 8 minutes, or until the tails are cooked through and the claws are red.
  3. Meanwhile, in a large skillet, heat the remaining ¼ cup of oil until shimmering. Add the mushrooms and cook over high heat until tender and just beginning to brown, about 8 minutes. Add the remaining 1 teaspoon of garlic and the chopped thyme and cook until fragrant, about 1 minute. Add the remaining ¼ cup of white wine and cook until almost evaporated. Season with salt and pepper.
  4. Transfer the lobster to 4 large plates. Spoon the mushrooms onto the sourdough toasts and serve alongside.

If you care to pair it with the appropriate wine, choose a dry, fruity white wine. It complements the garlicky taste of the mushrooms and sweet steamed lobster. A crisp riesling will do nicely!