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Authentic New England Seafood Recipes From The Venus de Milo Restaurant in Swansea Massachusetts

Steamed Lobster with Parsley and Wine Sauce

Note: See section entitled How to Prepare a Lobster for Boiling for the proper method of steaming lobsters. This item can be served as both an entrée or as an appetizer.

Preparation Time: Approx. 45 minutes
Yield: 2 servings as an entree or 4 servings as an appetizer

4 each 1 and 1/4 LB live lobsters.
1 cup white wine
1/4 cup minced shallots
1/2 cup heavy cream
1 bunch chopped Italian parsley
pinch black pepper
4 tablespoons butter

Bring the wine and shallots to a simmer in a covered stockpot. Prepare the lobsters for boiling and steam them in the wine-shallot mixture, (see How to Prepare a Lobster For Boiling). When the lobsters are cooked, remove them from the pot and allow them to cool for several minutes. Next, crack the claws and cut the bodies in half lengthwise and remove the stomach sacs. Place the lobster halves in a soup bowl meat side up. Remove the claw meat from the shells and place in the body cavity. Place the lobsters in a warm oven while the sauce is being prepared. Strain the lobster stock and add the heavy cream and return to a simmer. Add the chopped parsley, butter, and pepper and simmer while stirring until the butter has melted and the sauce has thickened. Spoon the sauce over and around the lobster halves. Serve at once.

Copyright © 1999-2003 Peter Rego. All Rights Reserved.