James Peterson

Steamed Lobster with Parsley Sauce

Preparation info
  • Yield:

    4

    Main-course
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Ingredients

live lobsters, 2 female and 2 male

Method

  1. Lobsters require little preparation before steaming, but they should be rinsed in cold running water and then quickly and painlessly killed by inserting a sharp knife in the underside where the tail and head join. Do not kill the lobsters until the last minute; otherwise they will lose juices and flavor while waiting to go into the pot.
  2. Put the wine and shallot