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Steamed Lobster with White Wine


"Steamed lobster tails. If using cherry tomatoes, it is great over white rice with a little bit of the sauce left in the pot."
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20 m servings 313 cals
Original recipe yields 2 servings (2 lobsters)

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.

Nutrition Facts

Per Serving: 313 calories; 15 g fat; 9.9 g carbohydrates; 23.6 g protein; 115 mg cholesterol; 1684 mg sodium. Full nutrition

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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 ...

Simple and straight forward just like lobster should be.