Batter Licker

December 31, 2010

beer-steamed lobster tails

Filed under: seafood — Tags: , , , , , , , , , — Kristen @ 12:32 pm

It’s New Year’s Eve, and let’s be realistic. As much as you may want to celebrate the first day of the 2011 with a decadent meal tomorrow, festivities that end up getting a little too festive tonight are likely to get in the way of prepping a complicated New Year’s Day dinner. Luckily, a little beer, a steamer basket, some fresh or defrosted lobster tails, and some melted butter provide a simple, hangover-friendly solution. And with frozen lobster tails running about $6 each, this makes a perfectly romantic dinner for two without breaking the bank.

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Boiling beer rises up to tenderize the lobster as it steams the luscious meat. While your lobsters cook, you can whip up drawn butter, which is basically just butter melted to the point that milk solids clump together and can be spooned out of the silky magnificence left behind.

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In 10 to 15 minutes, you’ll have a simple yet special plate full of freshly steamed lobster dipped in drawn butter. Juices dripping down your fingers after minimal prep work, you’ll realize it doesn’t get more decadent than this without getting much more complicated. Genius deliciousness like this deserves bubbles or bourbon, so toast yourself!

Beer-Steamed Lobster Tails
Serves 2

2 whole lobster tails (pre-frozen are okay, but thaw them)
1 12-oz. bottle of beer
drawn butter for serving (recipe below)

In medium pot over medium-high heat, add beer and bring to a boil.

Meanwhile, split lobster tail shell lengthwise while raw (this will aid you in cracking it open once cooked, but keep it pretty for presentation).

Once beer is boiling, place steamer basket in pot, put lobster tails in basket, and cover. Reduce heat, and simmer for 8 minutes until shells are reddish orange and meat is white. Serve immediately with drawn butter (recipe below) for dipping. Reserve lobster-beer mixture for another use.

Drawn Butter
For 2 to 4 lobster tails

4 oz. unsalted butter

Melt butter in small pot over medium-high heat. Once completely melted, boil vigorously for 1 minute, then reduce heat to low. Simmer for a couple more minutes until milk solids separate from unclouded yellow clarified (i.e. drawn) butter. Remove pot from heat, and set aside for a few minutes, allowing butter to settle.

Using a spoon, remove any milk solids that are floating on top, but leave undisturbed those that have sunk to the bottom. Carefully pour drawn butter into two small dipping bowls. Great for dipping lobster, crab, and shrimp.

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