how to cook lobster....the steamed recipe

Steamed Lobster with Truffle Beurre Fondue
from Caviar, Truffles, and Foie Gras by Katherine Alford

So now that you know how to cook lobster by steaming them, here's another great
recipe from Epicurean.


Ingredients:

1/2 cup (1 stick) unsalted butter, diced

3/4 to 1 ounce fresh black winter truffle

1 1/2 tablespoons water

1 tablespoon canned truffle juice (optional)

1/2 teaspoon kosher salt

Four 1 1/4-pound lobsters


So, now you know how to cook a lobster by steaming it here is another
really good recipe form Epicurean.

1. Put the butter in an airtight container with the truffle and refrigerate
for 2 hours or overnight.

2. In a small saucepan, heat the water over medium heat. Whisk a
couple of pieces of the butter into the water until it melts into a
creamy liquid. Continue adding the butter, a little bit at a time,
whisking until each addition is creamy. (The key is not to let the
butter get either too hot or too cold. If it is too hot it will get oily
and separate; if too cold it will be whipped softened butter, not
a sauce.) Add the truffle juice; if using, and the salt. Slice the truffles
as thin as you can with a truffle slicer, mandolin, or very sharp knife,
and add to the sauce. Put the sauce in a double boiler over warm
water to keep warm, as well as to soften the truffle and perfume the sauce.

3. Pour 2 inches of water into a pot that will accommodate all the lobsters,
and set up a collapsible steamer. Bring the water to a boil over high heat.
Add the lobsters to the pot, cover, and steam for 10 minutes.

4. Remove the lobsters from the pot and split each lengthwise with a
heavy knife. To ease the removal of the claw meat, hold the tip of
a claw and position it so that it is perpendicular to the work surface.
Use a cleaver or the bolster end of a chef's knife to whack a 1/2-inch
notch into the center part of the edge of the large part of the claw.
Twist the knife to make a clean crack in the shell, making it easier to
remove the meat in one satisfying piece. Repeat with the remaining claws.

5. Divide the lobster among 4 plates and spoon some of the truffle butter
over the tail meat. (Make sure that you include pieces of truffle.) Divide
the rest of the butter among 4 small bowls. Serve the lobster immediately,
with the bowls of butter and with small forks or picks for recovering all
the small nuggets of lobster in the shell.

Serves 4