Author: Sue Daoulas
Recipe type: Entree
Prep time: 20 mins Cook time: 30 mins Total time: 50 mins
We have created a delicious FODMAP Free Steamed Lobster Tails with New England Clam Chowder Sauce! It does not taste the same as the course prepared for President Obama at his 2013 Inaugural Luncheon — the ingredients we substituted gave the dish an entirely NEW flavor! Maybe the President would like to try our creation?
4 4-ounce lobster tails
¼ tablespoon kosher salt
1 gallon water
½ teaspoon white wine
3 each star anise (not to be confused with anise seed) ***
2 cups mirepoix (green onions, red bell peppers, celery and ginger) **
1 each large bowl of ice water
Combine all ingredients (except lobster) in an 8 quart pot and bring to a boil.
Place lobster tails in a another 8 quart pot and carefully pour boiling liquid over lobster tails and allow to steam for approximately 6 minutes.
Remove tails from liquid and place in ice water for 5 minutes to stop the cooking process.
Remove tails from ice and begin to remove lobster meat from the shell.
Cut each lobster tail into 6 large pieces, place in 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 it in a 170° F oven for approximately 15 minutes.
This recipe is only for the lobster. See our New England Clam Chowder Sauce recipe.
** See our recipe for FODMAP Free Mirepoix.
*** Star anise is usually sold in bags as an Asian market.
Recipe adapted from the three-course farm-to-table menu created by Executive Chef Shannon Shaffer of Design Cuisine in Arlington, VA for the 2013 Obama Inaugural Luncheon held at the historic National Statuary Hall at the US Capitol.