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.
Recipe by Cooking Light July 2005
Gallery
Credit:
Becky Luigart-Stayner
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
304 calories; calories from fat 21%; fat 7g; saturated fat 3.7g; mono fat 2g; poly fat 0.4g; protein 38.6g; carbohydrates 11.7g; fiber 2.1g; cholesterol 147mg; iron 4.7mg; sodium 709mg; calcium 208mg.