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

Gluten Free and Low FODMAP Recipe - Steamed Lobster Tails
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