Note: Hard-shelled lobsters have more meat per pound, soft-shelled lobster meat is sweeter.
½ cup dry rose wine (or dry white wine)
2 Tablespoons white wine vinegar
2 small shallots, finely minced
2 tablespoons heavy cream
4 oz butter, very cold
salt and ground pepper to taste
4 basil leaves, sliced thinly (tarragon, thyme, and lovage are equally delicious)
2 sprigs parsley, chopped
- To steam the lobsters, fill a large stock pot with 2 inches of water. Add 2 teaspoons of kosher salt. Cover and bring the water to a boil.
- Put the lobsters into the pot and cover. Steam for 20 minutes. Prepare the sauce while the lobster is steaming.
- To prepare the sauce, place the wine, vinegar, shallots, and the cream into a small saucepan. Bring the ingredients to a boil and cook until reduced to 1/4 cup, about 3-5 minutes.
- Remove the saucepan from the heat. Whisk in the very cold butter one tablespoon at a time until the sauce is thick and creamy. Taste and season with salt and pepper as needed. Add in the chopped basil and parsley. Set the sauce aside until the lobsters are ready. Cover if necessary, to keep warm.
- When the lobster has steamed for 20 minutes, remove them immediately from the pot and let cool until you can handle them. Break open the tails and remove the meat in one piece. Remove the rest of the lobster meat and add the meat to your meal or reserve for another use. Slice the tail meat into slices.
- Serve the lobster meat on top of salad greens, cooked rice, cooked pasta, or steamed spinach. Stir up the butter sauce and drizzle over the lobster. Serve with lemon wedges. If you need to reheat the butter sauce, just barely warm it over a low heat so it does not separate.