- 4 cups water
- 1 tablespoon salt
- 2 (1 1/2-pound) Maine lobsters
- 1/2 cup dry white wine
- 1/4 cup finely chopped shallots
- 2 tablespoons whipping cream
- 1 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon freshly ground black pepper
- calories 304
- caloriesfromfat 21 %
- fat 7 g
- satfat 3.7 g
- monofat 2 g
- polyfat 0.4 g
- protein 38.6 g
- carbohydrate 11.7 g
- fiber 2.1 g
- cholesterol 147 mg
- iron 4.7 mg
- sodium 709 mg
- calcium 208 mg
How to Make It
Bring 4 cups water and 1 tablespoon salt to a boil in a 5-gallon stockpot. Place a vegetable steamer or rack in bottom of pan. Add lobsters; cover and cook 14 minutes or until done. Remove lobsters from pan; reserve 1/2 cup cooking liquid.
Twist tail from body. Cut tail lengthwise on top with scissors to split open; remove meat from tail. Remove dark green tomalley from head; set aside.
Break claws from head. Pull pincers apart; remove lower pincer. Hack into shell, cutting through, but not all the way through, claw. Break pieces apart; remove meat from claws. Repeat procedure with other lobster.
Combine 1/2 cup reserved cooking liquid, wine, and shallots in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add cream and tomalley, if desired. Bring to a simmer; remove from heat. Combine cream mixture, parsley, and pepper in a blender; process until smooth. Strain mixture through a sieve into a bowl, and discard solids. Serve with lobster.
Note: Pregnant women and people with compromised immune systems should not eat the tomalley because of its toxicity.