Lobster Tails Served at the 2013 Obama Inaugural Luncheon
Ready In: 30 mins
Serves: 4
Yields: 4 Pieces
Ingredients
- 4 (4 ounce) lobster tails
- 1⁄4 tablespoon kosher salt
- 1 gallon water
- 1⁄2 teaspoon dry white wine
- star anise
- 2 cups mirepoix (1/4 inch dice of carrot, celery, onion and leek)
- ice water
Directions
- Combine all ingredients except the lobster tails in an 8-quart pot and bring to a boil.
- Place lobster tails in another 8-quart pot and carefully pour or scoop out the boiling liquid over the lobster tails. Allow to steam for 6 minutes or so.
- Remove the tails from the liquid and place in ice water for 5 minutes to stop the cooking process.
- Remove the tails from the ice water and remove lobster meat from the shell.
- Cut each lobster tail into 6 large pieces, place in an oven-safe dish and add 2 tablespoons of water to dish and cover with lid or foil. Refrigerate until ready to serve.
- Reheat lobster at time of service by placing in a 170-degree oven for about 15 minutes.
- Serve.
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