Steamed Lobster with Parsley Emulsion
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.
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.
