Steamed Lobster Tails

Pin It My husband and I love a good lobster tail, but it isn't exactly in our budget to go out for seafood all the of the time.  One of Albert's good friends' moms is an amazing cook and she shared this recipe with us so we could make lobster at home.  I had always thought that lobster would be scary to cook and definitely too hard to do at home, but I was mistaken.  Anyone can make lobster in their home with minimal cooking experience or fancy supplies.  The only necessary cooking item that you need is a broiler pan. 

Steamed Lobster Tails
2 lobster tails
1 lemon, sliced
1/2 onion, sliced
1/2 packet of seafood and crab boil seasoning (I used McCormick's)
2 T Old Bay Seasoning
Melted Butter for dipping

1. Fill bottom of broiler pan with 1/2 inch of water.
2. Arrange lemons and onions in a single lyer inthe water.  Sprinkle with seafood seasoning packet and Old Bay.
3. Put grate on top of broiler pan.  Lay lobster tails across the openings of the grate.
4. Cover tightly with foil.  You want all of the sides to be sealed so it creates a steamer effect.
5. Place broiler pan over 2 burners on your stove.  Turn heat to medium high.
6. When you can see steam, set your timer for 8 minutes.  DO NOT PEEK!  It will ruin the steam effect.  It is ok if some of the liquid escapes out of the sides.  It is easy to clean up.
7. When timer goes off, turn off burners and let lobster cool for a few minutes, until steam slows so you don't burn yourself. 
8. Carefully uncover.
9. Serve with melted butter for dipping.


Broiler pan over 2 burners






Lobster Pot Pie

Pin It Comfort food at it's finest.  Juicy lobster and crisp veggies in a creamy sauce covered by a perfectly flaky crust.  Great for cold fall evenings.  Delicious with a glass of white wine.  This recipe makes 2 large potpies.  You could easily make 4 small servings or put it all in an 8 X 8 baking dish for a family style meal.

Lobster Potpie
Adapted from Cosmopolitan Magazine
1 T butter
1/2 onion, diced
1 carrot, diced
1/2 c frozen corn
1/2 c frozen peas
1/4 cup flour
1 cup milk
1 cup chicken broth
1/2 lb cooked lobster meat (I cheated and used imitation lobster meat and it was very delicious)
1/2 tsp dried thyme
salt and pepper
1 sheet puff pastry, thawed
1 egg, beaten

Preheat oven to 375 degrees.  In a large skillet heat butter until melted.  Add onions and carrots and cook until slightly browned, about 5 minutes.  Add corn and peas, cook for 2 minutes until thawed.  Add flour and cook for 1 minute (to eliminate the raw flour flavor).  Slowly add milk and chicken broth, stirring constantly until sauce begins to thicken, about 5 minutes.  Remove from heat and add lobster and thyme.  Season with salt and pepper to taste.

Spray inside and top of outside of ovenproof bowls with cooking spray.  Spoon mixture into 2 bowls or ramekins.  Flatten the puff pastry sheet.  Cut squares large enough to cover the tops of the bowls.  It is ok if it overlaps down the sides a bit since you sprayed with cooking spray.  Press down the edges to seal it to the bowl.  Cut a small slit in the top to vent the steam.  Using a pastry brush, cover the entire top with the beaten egg.  This will give it a nice brown color when baked. 

Place the potpies on a baking sheet and bake for 35-40 minutes or until the tops are golden brown.