Steamed Lobster with Charmoula Butter

recipe image

Charmoula is a North African mixture of herbs, oil, lemon, and cumin.


Makes 2 servings

2 (2-pound) live lobsters

6 tablespoons butter

1 small garlic clove, pressed

2 1/2 tablespoons finely chopped fresh cilantro

1 1/2 teaspoons fresh lemon juice

1/2 teaspoon (scant) ground cumin

1/4 teaspoon hot smoked Spanish paprika

  1. Step 1

    Add enough water to very large pot to reach depth of 2 inches. Cover; bring to boil. Add lobsters head first, cover, and steam until shells are pink and lobsters are cooked through, about 12 minutes.

    Step 2

    Meanwhile, melt butter in small skillet over medium heat. Add garlic and sauté 1 minute. Stir in remaining ingredients. Season to taste with salt. Divide between 2 small bowls. Serve lobsters with charmoula butter.

Nutrition Per Serving

One serving contains the following: 534.47 Calories (kcal)

58.1% Calories from Fat

34.51 (g)

#### Nutritional analysis provided by Self

How would you rate Steamed Lobster with Charmoula Butter?

  • We have a cooking competition each summer amongst our children. A couple of years ago, our then 9 year old made this, and it was great. He won the summer competition with this as his finale. We have since used the sauce with shrimp too.

  • This is the best butter I’ve had with lobster and I
    don’t like the butter. I am making it again this
    weekend! Yummm

  • This recipe is absolutely fabulous. A tad time consuming… can’t really be preparing anything else at the same time. But, all in all, well worth it. A definite keeper!

  • A simple, delicious butter that did not overpower the lobster

  • Charmoula seems to be the current fad.
    With boiled lobster simple is best……..plain melted butter.

  • I made this tonight using frozen Maine lobster meat. I drained the meat and heated it through in the butter sauce. I also used Hot Hungarian Paprika instead of Hot Smoked Spanish Paprika since that’s all I had. I am a huge lobster person, we ate whole lobsters all the time growing up and the flavors in the butter really kick it up a notch, sweet and spicy but mellow. Out of this world and so easy when you use the frozen lobster meat.

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