I rarely ever sit down on the couch just to watch TV. The only time the TV is on is when I’m eating, cooking, or baking in the kitchen and the only channel that is playing besides the news is Food Network. It’s usually used as partial entertainment to enhance whatever I’m already doing. Such was the case last Saturday morning when I was enjoying a hearty bowl of cereal to the background noise of Chuck’s Day Off. While Chuck was wrestling a lobster, I was engrossed in my quinoa puffs, chewing thoughtfully. My dad came into the kitchen and after watching Chuck steam the lobster, he asked to change the channel. I said sure and left the room.
Today, my dad came home with a live lobster. He asked me, “Do you remember how long that guy steamed the lobster for?”
I smirked. We’d watched the show over a week ago but obviously, that was where my dad had drawn inspiration. “Eight minutes,” I replied.
“Okay, then we’ll steam this guy for ten,” he said, referring to how large the lobster was.
So we had lobster for dinner. I whipped up a lemon sage compound butter to serve with the lobster. The compound butter was good, light and herby, but I found that I don’t much enjoy the taste or texture of lobster. It’s just so... rubbery. And I can’t seem to eat things that I had become acquainted with while they were alive. Having to kill something makes it a lot harder to eat. Maybe I’ll become a vegetarian...
Click below for the recipe.
The compound butter would taste great with steak or other types of seafood.
- 1 2 lb lobster, live
Lemon Sage Compound Butter:
- ¼ cup salted butter or ¼ cup unsalted butter plus ¼ teaspoon salt, softened
- 2 teaspoons finely chopped sage leaves
- ½ teaspoon grated lemon zest
- ½ teaspoon garlic powder
For the compound butter, in a small bowl, stir all ingredients together until thoroughly combined. Set aside.
Place the lobster in a large pan pour in a couple inches worth of water. Bring to a boil, covered, and steam the lobster until the shell just turns red and the flesh is opaque, about 8 minutes. Serve with the lemon sage compound butter.