Method
Rub
the cut sides of the lobster tails with 1 tablespoon of the olive oil and
1/2 teaspoon of the garlic. Then season the lobster with salt and pepper.
In a large steamer, combine 1/2 cup of the wine with the lemon juice,
juniper berries, bay leaves and thyme sprigs.
Add 2 inches of water, then
the lobsters, cut side up, in a steamer basket and cover tightly.
Steam
the lobsters over high heat about 8 minutes, or until the tails are cooked
through and the claws are red.
Meanwhile, in a large skillet, heat the remaining 1/4 cup of oil until
shimmering.
Add the mushrooms and cook over high heat until tender and
just beginning to brown, about 8 minutes.
Add the remaining 1 teaspoon of
garlic and the chopped thyme and cook until fragrant, about 1 minute.
Add
the remaining 1/4 cup of white wine and cook until almost evaporated.
Season with salt and pepper. |
