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
- 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
- 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.
- 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.
- 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.
- 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!