4 4-ounce lobster tails
¼ tablespoon kosher salt
1 gallon water
½ teaspoon white wine
3 each star anise
2 cups finely chopped carrot and celery
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.
Recipe adapted from: Good Food