Steamed Lobster with Parsley Emulsion

Steamed Lobster with Parsley Emulsion Recipe
Becky Luigart-Stayner
If this is your first time to cook a whole lobster, the following steaming method is easy, and you do not have to handle the live lobster. The dark green tomalley, or liver, is one of the tastiest parts of the lobster and imparts a tremendous flavor to the sauce. You can omit it, if you prefer.


2 servings (serving size: 1 tail, 2 claws, and about 1/3 cup sauce)

Recipe from

Cooking Light

Nutritional Information

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


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


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.

Jim Peterson,

Cooking Light

July 2005
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