Ingredients:
2 two-pound lobsters, halved lengthwise
1/4 cup + 1 tablespoon Extra virgin olive oil
1 1/2 teaspoons Minced garlic
Salt and freshly ground pepper
3/4 cup Dry white wine
Juice of 1/2 lemon
8 Juniper berries, crushed
2 Bay leaves
1 teaspoon Chopped thyme
8 Thyme sprigs

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.
3.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.