The Instant Pot Miracle Cookbook by Unknown

Author:Unknown
Language: eng
Format: epub
ISBN: 9781473555457
Publisher: Ebury Publishing

Steamed Lobster Tail with Meunière Sauce

Rich, meaty lobster tail doesn’t need a lot of embellishment. This classic French sauce of browned butter, lemon, parsley and capers is just right.

PREP TIME: 10 minutes

FUNCTION: Steam

CLOSED POT TIME: 10 minutes

TOTAL TIME: 20 minutes

RELEASE: Quick

SERVES: 2

120 ml water

120 ml white wine

1 to 2 fresh thyme sprig(s)

2 garlic cloves, sliced

2 small (115 g) lobster tails, cut in half from top to tail

55 g unsalted butter

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon capers, drained and minced

PREP

Place the trivet in the pot. Place the water, wine, thyme and garlic in the Instant Pot®. Place tails, shell sides down, on trivet. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select STEAM and cook for 2 minutes. When cooking is complete, use a quick release to depressurise.

SERVE

While tails are steaming, heat butter over medium-high heat in a frying pan until golden brown for about 3 to 5 minutes. Remove from heat and carefully stir in lemon juice, parsley and capers. (Careful: hot butter may splatter.) Keep warm until tails are ready.

Drizzle sauce over tails or pour in a dish for dipping.

Steamed Lobster Tail with Meunière Sauce

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