Steamed lobster in white wine is a classic seafood dish with a French twist. Seasoned with dry white wine, herbs, garlic, etc., the lobster is simply steamed to preserve the natural flavor of the lobster, so that the aroma of the wine and the taste of the seafood are intertwined. The light acidity and aroma brought by the white wine make the lobster taste more refreshing and delicate, suitable for special occasions.
Ingredients and dosage
🔸 Fresh lobster: 1 piece (about 500g)
🔸 Dry white wine: 150 ml
🔸 Butter: 2 tablespoons
🔸 Onion: half, finely chopped
🔸 Garlic: 2 cloves, minced
🔸 Fresh thyme or rosemary: 1 teaspoon
🔸 Fresh parsley: to taste, chopped (for garnish)
🔸 Lemon: 1 piece, halved
🔸 Salt, black pepper: to taste
Cooking tools
🔸 Deep frying pan or steamer
🔸 Steaming drawer or grill
🔸 Small bowl and blender
🔸Brush.
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Steps:
1. Prepare the lobster
Wash the lobster, making sure the surface and tongs are free of impurities. Use a knife to cut off the tentacles and sharper parts of the lobster for easy eating and plating.
2. Steamed lobster
Place the lobster in a steaming drawer and steam over medium-high heat for 8-10 minutes (depending on size) until the shell is red and the meat is just cooked. Remove the steamed lobster and cut it in half or into cubes to allow the sauce to penetrate later.
3. Prepare the base sauce
Melt the butter in a deep skillet, add the onion and garlic and sauté over low heat, about 3 minutes, until the onion is soft and transparent. Pour in the dry white wine, add thyme or rosemary, and bring to a slight boil to allow the alcohol to evaporate and concentrate the aromas, forming an aromatic steamed base sauce.
4. Pour in the lobster and simmer
Place the steamed lobster in a frying pan, cut side down so that the lobster is in full contact with the base juice. Simmer over low heat for 2-3 minutes to allow the aroma of the base sauce to penetrate into the lobster meat.
5. Prepare the lemon butter sauce
Melt the butter in a small bowl, add a little lemon juice and stir gently until the sauce is smooth. Add a pinch of salt and black pepper to your taste, so that the lemon butter sauce is both aromatic and does not mask the original flavor of the lobster.
6. Plating and matching
Cut the steamed lobster in half or whole and sprinkle with fresh parsley or coriander. Place the lemon butter sauce on the side of a plate for dipping, with a few slices of lemon on the side. Pair well with simple salads, steamed vegetables or baguettes.
Cooking skills
🔸 Steaming time control: The lobster meat is delicate and freshly cooked, and it should not be too long to prevent the meat from becoming hard.
🔸 White wine selection: Dry white wine with fresh acidity pairs best with lobster umami, avoid sweet white wine to prevent over-sweetness.
🔸 Use of Sauce: The lemon butter sauce is the perfect accompaniment to this dish and highlights the natural flavors.
Possible problems and solutions
🔸 Lobster meat hardened: steaming for too long. Keep steaming time within 8-10 minutes (depending on size).
🔸 The sauce is too bland: Add butter and lemon juice to ensure a balanced flavor that doesn't overshadow the natural flavor of the lobster.
🔸 Poor choice of white wine: Avoid overly sweet wines to ensure that the umami of the lobster is not masked, dry white wines are best.
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