At a recent visit to Costco, I purchased wild lobster tails from the Bahamas. Unlike other lobster, its size is considerably larger than your usual lobster. You can tell that its wild grown because the tail alone is loaded with juicy white meat.
The secret to cooking the perfect lobster is to marinate it first. Many recipes do not call for this, but it really makes all the difference to making the meat more juicy and chewy. Plus, it doesn’t have the extra calories from the butter, making it a healthy alternative to the usual butter sauce.
4 lobster tails
1 tablespoon sea salt
3 teaspoons sugar
A splash of concentrated lemon juice
½ white onions, thinly sliced
1. Thaw the lobster to room temperature and drain the ice water.
2. Crack the lobster by holding both ends to extract the meat. Cut lengthwise into 1″ slices and place the meat back into the shell.
3. Combine all ingredients and marinate lobster in mixture for 2 hours in a large stove-proof dish.
4. In a Chinese steamer (if you don’t have this, you can use a regular steamer instead), fill the bottom until 2/3 full with water. Then place a top tray with the entire dish with marinated lobster.
5. Boil until water is rolling on high for 5 minutes. It is important to boil on high to get the most powerful steam to penetrate through the lobster. Then shut off and wait 5 minutes before opening the lid.
Your lobster is ready to eat right afterwards. The taste? Simply divine. The sauce is fully absorbed in the succulent lobster meat.