Baby Lobster Tails with Vanilla-Shallot Dipping Sauce Pressure Cooker Recipe

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Recipe Category: Fish

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Baby Lobster Tails With Vanilla-Shallot Dipping Sauce Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 6- to 8-quart – Time: 5 minutes at HIGH pressure

VANILLA-SHALLOT DIPPING SAUCE

  • ½ cup (1 stick) butter
  • ¼ cup minced shallots
  • 1/3 cup dry white wine
  • pinch ground white pepper
  • ½ vanilla bean, split in half lengthwise

LEMON BASTING SAUCE

  • ¼ cup (½ stick) butter
  • ¼ cup fresh lemon juice
  • pinch each salt and freshly ground black pepper

LOBSTER

  • 4 (6- to 8-ounce) lobster tails, thawed
  • 1 cup water
  • 1 lemon, cut into wedges, for serving

Method

  1. Make the Vanilla-Shallot Dipping Sauce
  2. In a small bowl or 2-cup measure, combine the butter, shallots, wine, and white pepper
  3. Scrape the seeds from the vanilla bean into the mixture
  4. Partially cover and microwave on HIGH to melt the butter and warm the shallots and wine, about 4 minutes
  5. Whisk well to combine
  6. Keep warm

Makes about 1 cup

  1. Make the Lemon Basting Sauce
  2. In a small bowl or 1-cup measure, combine the ingredients and microwave on HIGH for 1 minute to melt the butter
  3. Whisk well
  4. Keep warm
  5. Lobster tails have two sides-the hard cup shell side and the soft flat underside
  6. Remove the soft undercover of lobster shell
  7. Using a bamboo skewer, insert it lengthwise through the tail, using one skewer per lobster
  8. This will keep the tail from curling up when it cooks
  9. Place a trivet and steamer basket in a 6- to 8-quart pressure cooker
  10. Pour in the water
  11. Spray the steamer basket with vegetable cooking spray and lay the tails in the basket
  12. Clip the skewers if they are too long to fit in your pot
  13. The tails can stand up or lay down
  14. Brush the meat with the basting sauce
  15. Close and lock the lid
  16. Set the burner heat to high
  17. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  18. Set a timer to cook for 5 minutes
  19. Remove the pot from the heat
  20. Open the cooker with the Quick Release method
  21. Be careful of the steam as you remove the lid
  22. Brush the tails with the basting sauce
  23. Remove the basket from the pot and lift out the tails
  24. They should be bright orange; the meat should be firm to the touch and have pulled away from the shell
  25. Reheat the dipping sauce in the microwave for a minute to warm
  26. Serve the tails immediately, one per plate, with lemon wedges and a small bowl of dipping sauce on each plate

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