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Ingredients20 m servings 313 cals
Original recipe yields 2 servings (2 lobsters)
- Carefully cut lobster tails down the center using scissors, making a wide enough incision for the meat to "flower" out during cooking. De-vein the meat, if desired.
- Combine wine, cherry tomatoes, butter, 1 tablespoon garlic powder, and salt in a large pot; add lobster tails. Bring heat to medium and steam lobster tails for 4 minutes. Add the remaining 1 tablespoon garlic powder and continue steaming until meat is cooked through and tender, about 3 minutes more.
- Cook's Notes:
- All stoves and pot we use are different. If this is your first time cooking lobster tails, keep an eye to make sure you do not over-cook. Over-cooking will cause the meal to be tough and chewy.
- Editor's Note:
- The nutrition data for this recipe includes the full amount of the steaming liquid. The actual amount consumed will vary.
Per Serving: 313 calories; 15 g fat; 9.9 g carbohydrates; 23.6 g protein; 115 mg cholesterol; 1684 mg sodium. Full nutrition
ReviewsRead all reviews 2
I didn't use the tomatoes and I steamed just the one lobster tail. I had to adjust the time as the lobster tail that I cooked was on the smaller size. The lobster was wonderful. I thought that ...