Steamed Lobster with Parsley Emulsion

Steamed Lobster with Parsley Emulsion
Photo by Becky Luigart-Stayner


  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons whipping cream
  • 1 cup chopped fresh flat-leaf parsley
  • 4 cups water
  • ½ cup dry white wine
  • 1 tablespoon salt
  • 2 (1 1/2-pound) Maine lobsters
  • + 1 more ingredients
    • ¼ cup finely chopped shallots

Bring 4 cups water and 1 tablespoon salt to a boil in a 5-gallon stockpot. Place a vegetable steamer or rack in bottom of pan. Add lobsters; cover and cook 14 minutes or until done. Remove lobsters from pan; reserve 1/2 cup cooking liquid. Twist tail from body. Cut tail lengthwise on top with sci...

View full recipe at My Recipes


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