The Easy Way: Steamed Lobster with Parsley Sauce

Le Moyen Facile: Homard à Là Vapeur, Sauce Persillée

Preparation info

  • Makes


    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Despite the fact that a lobster stew is one of the triumphs of French technique and tradition, it sometimes seems like too much hassle and we give up and just throw the lobsters into a pot of boiling water. But the boiling method bothers me because the lobster cooking juices are released into the water, never to be tasted again, and we have nothing on which to base a sauce. (Drawn butter is to me a bore, and it is fattier than any sauce.)

If you steam the lobsters in a small amount