Beer Steamed Lobster Tails

For this recipe I really like using a smaller tail, about 6-8 oz in weight, such as rock lobster, but you can do the jumbo Alaskan tails as well.  Whatever is freshest and best at your market will work great with this method.  They come out PERFECT EVERY TIME!  No fishy taste, they cook fast (~8 minutes), and the beer helps bring out the sweetness of the lobster.  Use a lighter colored beer, such as a pilsner, but steer clear of the Miller and Coors type brands.  You only need one bottle for 3-4 small tails.  If your steamer pot is larger you may need 1 1/2 - 2 bottles.  Caution, as the beer bubbles up more than water when boiled and it comes to a boil fast, so keep a watchful eye.  If it bubbles into the steamer portion just slightly, that is ok, but ideally no liquid in the steamer portion.  This can be used for frozen as well as fresh or thawed tails.  If you use another shell fish, just be aware to adjust the cooking time appropriately.  Larger and meatier tails need more time, smaller fish (ie. shrimp) need less time.

Beer Steamed Lobster Tails

3 or 4 lobster tails, approximately 6-8 oz each

1-2 bottles of beer (for a steamer pot that is approximately 3-4 inches deep and the steamer insert about 8 1/2 inches diameter, use one bottle of beer.  Anything larger may need more)

1.  For easier serving, using sharp kitchen shears, cut a seam from the fat meaty end of the lobster down to where the tail flap attaches.  Cut this seam on the top of the shell.  If you want your lobsters to remain completely flat and not curl, use a wooden skewer and poke through, top to tail, to keep the lobster from bending when steamed.

2.  Poor beer into bottom half of steamer.  Place the steamer insert on top and cover with lid.  Bring to boil over high heat.  This will only take a few minutes. 

3.  Place lobster tails in the top steamer section and cover with lid.  Steam over medium heat, approximately 8-10 minutes for frozen tails or 6-8 minutes for fresh or defrosted tails, until the shell is a bright red and the meat opaque.

4.  Serve immediately if serving hot.  If serving cold (seafood platter or salad) or using the lobster in conjunction with another warm dish (ie. pasta, risotto, etc.) place lobster tails immediately into ice bath to cool quickly and refridgerate until ready to serve or add to another dish.