- 1 gallon water
- 1/4 cup sea salt
- 1/4 bunch fresh thyme, leaves and sprigs intact
- 1/2 bunch fresh parsley, stems kept for steaming water and leaves finely chopped
- 1 cup dry white wine
- 1 lemon, juiced, plus 1 lemon cut into 6 wedges
- 5 lobster tails
- 1/2 pound butter
Pour 1 gallon of water into a large stock-pot, and add sea salt. Add the thyme sprigs and parsley stems, white wine, and lemon juice. Bring the pot to a rolling boil. Place the lobster tails into a steaming tray or colander, on top but not touching the boiling water for about 12 minutes, until the meat loses its opalescence.
In a small saucepan, melt the butter over medium heat. Bring to a boil until the milk solids have separated and sunk to the bottom of the pan. Remove out the clarified butter and place in a warm cup until the lobster is done.
Serve lobster with lemon wedges, drawn butter in a small bowl, and garnish with parsley.
Recipe courtesy of John Albin