Steamed Lobster with Garlic-Ginger-Basil Sauce

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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

  • About

Here, the classic steamed lobster is completely transformed. This quite elegant dish can be made in less than an hour, even if you must begin by clarifying the butter.

Ingredients

  • Four -pound lobsters, claws separated
  • ½ cup clarified unsalted butter

Method

  1. Fill a large bowl with water and ice and set aside. Bring a large pot of water to a rolling boil and salt it.
  2. Add the lobster claws to the boiling water and cook for 5 minutes, then transfer to the ice water bath. When cool, remove the meat completely from the shells and set aside. Add the remaining lobster parts to the boiling water and cook for 1 minute. Tran