Steamed Lobster Tail with Meunière Sauce

Rich, meaty lobster tail doesn’t need a lot of embellishment. This classic French sauce of browned butter, lemon, parsley, and capers is just right.

PREP TIME: 10 minutes

FUNCTION: Steam

CLOSED POT TIME: 10 minutes

TOTAL TIME: 20 minutes

RELEASE: Quick

SERVES: 2

• ½ cup water
• ½ cup white wine
• 1 to 2 fresh thyme sprig(s)
• 2 garlic cloves, sliced
• 2 small (4-ounce) lobster tails, cut in half from top to tail
• ¼ cup unsalted butter
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon capers, drained and minced

PREP

Place the trivet in the pot. Place the water, wine, thyme, and garlic in the Instant Pot®. Place tails, shell sides down, on trivet. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select steam and cook for 2 minutes. When cooking is complete, use a quick release to depressurize.

SERVE

While tails are steaming, heat butter over medium-high heat in a skillet until golden brown for about 3 to 5 minutes. Remove from heat and carefully stir in lemon juice, parsley, and capers. (Careful—hot butter may splatter.) Keep warm until tails are ready.

Drizzle sauce over tails or pour in a dish for dipping.